Equipment
- Large Pot
Ingredients
- 4.4 lbs Kale
- 6 cups Water for blanching
- 4 tsp Salt
- 2 cups Vegetable broth
- 3.5 oz Lard
- 1 Onion medium-sized
- 1 pinch Nutmeg
- 1 pinch Sugar
- 1 lbs Smoked bacon thickly slices or in chunks
- ⅓ tsp Baking soda
Instructions
- Wash the kale thoroughly and remove the thick stems from the center of the leaves. In a large pot, bring salted water to a boil, adding the baking soda. Baking soda preserves the green color of kale during the cooking process. Gradually add the kale. Let it briefly boil and then drain using a sieve. Discard the water, as you no longer need it.
- Peel and roughly chop the onion. Heat the lard in a pot, sauté the onions, and add the kale. Stir occasionally until the kale wilts.
- Add the seasonings, and broth. The sugar will make the kale milder, and the broth will enhance its flavor. Be careful with the salt, as the bacon is already salty. Add about 1 cup (250 ml) of water and stir well to evenly distribute the spices.
- Place the bacon slices on top of the kale and cover it with the kale. You can use them in slices, or cut them into chunks, it is up to your preference. Let it simmer at medium heat for about 2 hours. Check occasionally to see if you need to add more water.
- After the cooking time, taste the stew and add sausages if desired. Let them heat through. Then your braised kale is ready to serve.It gets even more tasty, if you let it sit overnight, and serve it the next day.
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