Kale

Pluck the kale leaves from the stem by hand and rinse thoroughly with plenty of water. Drain and cut into small pieces. Then heat the kale in a large saucepan with about 0.3 liters of water and cook until it collapses. Pour it into a large sieve, drain it again and, after it has cooled down a bit, squeeze it with your hands.

Peel and finely dice the onions. Heat the lard in a saucepan and sauté the onion until translucent, add the peeled garlic clove and sauté briefly. Now gradually add the kale, and repeatedly stir thoroughly, season with salt, season with pepper, add a good pinch of nutmeg and about half a teaspoon of sugar and a few drops of juice of a lemon. Stew the whole thing again for 5 minutes.

Now pour about 0.2 l of water, stir, cover and steam the kale for about half an hour at low heat.

Then add the streaky bacon to the cabbage so that it is also covered by the cabbage and steam for another half hour. If the water has evaporated, add enough water to prevent the kale from sticking and continue steaming for another half hour.

Then add the sausages and continue stewing for 15 minutes. Ideally, the kale should still be very moist, but not soupy, and puddles of simmering water should form on the kale.

Mix in the rolled barley on top

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