Boerenkool (Kale with Potatoes and Meat)

Recipe by Carol H
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READY IN:
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 4
    lbs kale
  • 4
    lbs potatoes, peeled & quartered (12 medium)
  • 5
    tablespoons fat or 5 tablespoons lard
  • 1
    teaspoon salt
  • 1
    lb knackwurst of frankfurter, -- heated
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DIRECTIONS

  • Strip the kale, wash, and boil for about 1 hour.
  • Drain, and mince very fine. Use a large pot; place potatoes in it and half cover with water.
  • Add kale, fat, and salt. Simmer.
  • cover and cook for 30 minutes, or until mixture is rather dry.
  • Serve with knackwurst on top of kale and potatoes.
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