German cuisine · Soups & Stews

Kale Stew

Boldly seasoned kale, long-braised in beef stock and bound with potatoes into a creamy stew.

Ingredients · for 4 servings

• 300 g kale
• 700 g floury potatoes
• 2 onions
• 1 l strong beef stock
• 2 tbsp clarified butter
• 1 tsp caraway seeds
• 1 tbsp medium-hot mustard
• 1 tsp nutmeg
• Salt, pepper

Instructions

1. Strip the kale from the tough ribs, wash thoroughly and roughly chop; finely dice the onions and peel the potatoes, cutting them into 2 cm pieces as well.
2. Heat the clarified butter in a large pot and sauté the onions over medium heat for 5 min. until golden.
3. Add the caraway, toast for 1 min. until fragrant, then fold in the kale in batches and let it wilt down for 4–5 min.
4. Pour in the beef stock and simmer covered over low heat for 40 min., until the kale is truly soft and dark green – kale needs this long cooking time.
5. Add the potato pieces and cook uncovered for another 20 min. until everything is soft, mashing about a third of the potatoes against the edge of the pot at the end with a wooden spoon so the stew turns creamy.
6. Season generously with mustard, nutmeg, salt and plenty of pepper, and serve hot in deep bowls.