Kale Stew with Kasseler and Potatoes

A hearty kale stew with floury potatoes, carrots and tender Kasseler, made fresh-tasting with marjoram and a splash of apple cider vinegar. A down-to-earth winter dish that still sits light in the stomach.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 800 g Kale, fresh or frozen
• 800 g floury potatoes
• 300 g boneless Kasseler
• 2 pc onions
• 2 pc garlic cloves
• 200 g carrots
• 150 g leek
• 2 tbsp cooking oil
• 2 pc bay leaves
• 1 tsp dried marjoram
• 1 tsp sweet paprika powder
• 1 tbsp apple cider vinegar
• 1.2 l water
• salt
• pepper

Method

1. Wash the kale, remove the tough stems and roughly chop the leaves. Peel the potatoes and cut them into bite-sized cubes.
2. Finely dice the onions and garlic. Slice the carrots thinly, cut the leek into rings and wash thoroughly.
3. Heat the oil in a large pot and sweat the onions and garlic until translucent. Briefly brown the Kasseler on all sides.
4. Add the carrots, leek, potatoes, bay leaves, marjoram and paprika powder. Top up with the water, season with salt and pepper and simmer covered for about 15 minutes.
5. Add the kale and simmer for a further 20 minutes, until the potatoes and kale are soft.
6. Remove the Kasseler, slice it and return it to the stew. Season with apple cider vinegar, salt and pepper and serve hot.