Oldenburg Kale with Pinkel

Remove kale leaves from the stem and wash thoroughly several times. Blanch the kale leaves for 2-3 minutes. Then drain everything. Afterwards, dice the onions and finely chop the drained kale leaves.

Now heat the lard in a pot and sauté the diced onions in it. Then add the finely chopped kale leaves and let everything braise for another 5 minutes, stirring occasionally. Afterwards, pour 250 ml of water over everything and let it simmer with the lid closed for about 1 1/2 hours.

After 30 minutes of this simmering time, add the smoked bacon. After another 30 minutes, add the Kasseler chops and the Pinkel sausage. Meanwhile, remove the skin from the boiled potatoes, cut them into small pieces, and fry them vigorously in a pan with heated oil.