Sort ingredients
rikettenbach
QR Code
Listen
Pdf
Prepare the Kale: Wash the kale thoroughly. Bring a large pot of salted water to a boil. Blanch the kale for 2-3 minutes, then drain and rinse with cold water. Chop finely and set aside.
Sauté Bacon and Onions: In a large Dutch oven, cook the diced bacon over medium heat until it releases its fat and begins to crisp. Add chopped onions and sauté until translucent.
Add Kale and Broth: Stir in the chopped kale. Add mustard and pour in the broth. Stir well to combine.
Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 1 hour, stirring occasionally.
Add Potatoes and Sausages: Nestle the halved potatoes and sausages into the stew. Cover and continue to simmer for another 30-40 minutes, or until potatoes are tender.
Season and Serve: Taste and adjust seasoning with salt and pepper. Serve hot, ensuring everyone gets a bit of kale, potato, and sausage.