Kale with potatoes and meat is a traditional dish with its roots in Central European cuisine, particularly popular in countries like Germany. In Latin America, although not as common under this name, similar dishes that combine leafy greens with potatoes and meat are highly appreciated in different regions. For example, in Mexico and Colombia, similar stews are prepared using local ingredients and their own techniques. In some South American countries, kale is known as "kale" or simply "green cabbage," and it is often incorporated into family soups and stews. This dish reflects a culinary heritage of resourcefulness and flavor, highlighting the nutritious combination of kale with the energy from potatoes and the protein from meat or sausages.
Kale with potatoes and meat
How to prepare Kale with potatoes and meat
To prepare this recipe, make sure you have all the ingredients on hand: kale, potatoes, fat, salt, and Frankfurt-style sausage. The process is simple and the result is a comforting and flavorful stew.
Step 1: Remove the stem from the kale, wash it carefully, and boil it for approximately 1 hour to soften it.
Step 2: Drain the kale well and chop it very finely to make it easier to mix with the other ingredients.
Step 3: Use a large pot to prepare the stew.
Step 4: Place the potatoes in the pot and cover them halfway with water.
Step 5: Add the chopped kale, fat, and salt to season.
Step 6: Simmer so the flavors integrate perfectly.
Step 7: Cover the pot and cook for 30 minutes, or until the mixture is quite dry and the potatoes are well cooked.
Step 8: Serve the stew hot, accompanied by Frankfurt-style sausages on top of the kale and potatoes for a special and very tasty touch.
Ingredients (5)
- Kale
- Potatoes
- Fat
- Salt
- Frankfurter Sausage
Instructions (8 steps)
- 1 Remove the stem from the kale, wash and boil for approximately 1 hour
- 2 Drain and chop very finely
- 3 Use a large pot
- 4 Place the potatoes in it and cover halfway with water
- 5 Add the kale, fat, and salt
- 6 Cook over low heat
- 7 Cover and cook for 30 minutes, or until the mixture is quite dry
- 8 Serve with knackwurst over the kale and potatoes
Nutritional Information
Percent Daily Value for nutrients; calories are shown in kcal.