Kale

Remove the kale from the stem, rinse under tap water so that it no longer contains sand. Place in a large colander, rinse with boiling hot tap water to collapse. Chop coarsely with a kitchen knife.

Remove the skins from the onions, chop coarsely and fry in hot fat until lightly browned.

Add kale to drippings, season with salt and pour hot broth over it.

Let the kale bubble up in the closed saucepan and cook at low temperature for 50 min.

stew.

Put sausages and kassler on top of kale and sauté the whole thing at medium heat for another 1/2 hour. In the last 10 min, simmer the oatmeal to bind the liquid. You can add a raw potato instead or bind it with a little flour.

It can be served with fried potatoes.

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