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1. Strip the kale leaves from the thick stems, wash thoroughly, blanch in salted water for 2 minutes and chop roughly.
2. In a large pot sweat the finely chopped onions in the lard, add the kale and pour in the stock.
3. Add the smoked pork, cover and simmer over low heat for about 1 hour.
4. Add the sausage and cook for another 30 minutes; season the kale with mustard, salt and pepper.
5. Meanwhile, toss the boiled and peeled small potatoes in butter and sugar until caramelised and golden.
6. Slice the pork, leave the sausages whole and serve with the kale and potatoes.
Tip: In northern Germany they say kale is best after the first frost - it becomes sweeter and less bitter.
After free registration, choose a day and servings; the ingredients go on your shopping list.
No registration needed. Try the sample calendar and shopping list.
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