Apple and Onion Kale

Clean kale, rinse thoroughly, pre-cook in boiling hot water for 3 min. and squeeze. Peel shallots. Melt sugar in a large saucepan on 3 or automatic heat 12, extinguish with juice of one lemon.

Caramelize shallots in it, turning. Add lard, mustard and kale, sauté briefly and extinguish with clear soup. Add pork rind. Cover and cook for 45 minutes on 1 or automatic heat 5 to 6.

In the meantime, quarter apples and remove core. Dice quarters and drizzle with apple syrup.

At the end of the cooking time, remove the pork rind and add apples with juice to the kale. Season heartily with nutmeg, salt, pepper and cook with closed lid for another 7 to 10 minutes.

Serve with Nuremberg sausages and mashed potatoes.

Related Recipes:

Mashed Potatoes with KaleCut the kale into small pieces and place in a perforated steamer basket. For 10 minutes at 100 degrees in the... Pasta E Fagioli – Pasta with White BeansPasta dishes are always a good idea! Briefly scald the pork rind in hot water, dab dry and scrape off the... Pork Tenderloin with Coffee CrustFor the pork tenderloin with coffee crust, preheat the oven to 180 degrees (160 degrees for convection oven)... Apple Compote with CardamomCoarsely chop the apples (2, 5-3, 5 kg of apples, sour ) with peel, core and seeds and put them in a large... Münsterland Onion Meat with Warm Potato Salad And(The dish is a traditional wedding food in Münsterland) Briefly blanch the beef bones in boiling hot water... Stockfish Italian Style1. cut the still hard stockfish into pieces and soak in sufficiently cold water for 2 days, changing the water... Apple Cook From the OvenTo cook apples from the oven, peel the apples, remove the core and slice the apples. Cook in a large pot just... Apple Marzipan Rhubarb TartFor the apple-marzipan-rhubarb tart, mix all ingredients for the dough and chill for about 30 minutes. Peel... Beef Medallions with Calvados Sauce and Brussels Sprouts Mash1. rinse potatoes and make with peel in salted water 2o min. Clean Brussels sprouts and score the stem... Baked Fennel – Psitos Traganistos AnithosTip: If you like, you can sprinkle the fennel with 100 g of grated cheese (Parmesan or Kefalotiri) or feta...