Kale Sheet-Pan with Potatoes and Kasseler
A hearty sheet-pan dish for a Grünkohl evening: kale, potatoes, carrots and Kasseler are roasted together in the oven and seasoned with mustard and paprika. Little washing-up and lots of flavor.
By yumbelo · 4 servings · 55 minutes
Ingredients
- 800 g kale, cleaned
- 800 g waxy potatoes
- 400 g boneless Kasseler, diced
- 2 pc onions
- 2 pc carrots
- 2 pc garlic cloves
- 3 tbsp rapeseed oil
- 1 tbsp medium-hot mustard
- 1 tsp sweet paprika powder
- 1 tbsp apple cider vinegar
- 100 ml water
- 1 pinch ground nutmeg
- salt
- freshly ground pepper
Method
- Preheat the oven to 200 °C top and bottom heat and line a large baking sheet with baking paper.
- Peel or thoroughly wash the potatoes and cut them into roughly 2 cm cubes. Peel the carrots and cut them into thick slices. Cut the onions into wedges and finely chop the garlic.
- Spread the potatoes, carrots and onions on the baking sheet, season with 2 tbsp rapeseed oil, salt, pepper and paprika powder and mix well. Put the sheet in the oven for about 25 minutes.
- Roughly chop the kale, remove the thick central ribs, and wash the leaves thoroughly and let them drain.
- Stir together the mustard, vinegar, water, garlic and 1 tbsp rapeseed oil in a small bowl and season with nutmeg, salt and pepper.
- Take the baking sheet out of the oven, add the kale and the Kasseler cubes and drizzle with the mustard mixture. Gently mix everything together and roast for another 20 minutes until the potatoes are soft and golden brown.
- Serve the dish hot straight from the baking sheet.