Traditional German kale dish
Here comes a non-fat-free dish but it is so yummy. This is how we cook kale in Germany:
Kale, from our farmer’s market (already shredded)
2 bay leaves
Fresh salami sausages
Optional: bacon, vegetable broth (I usually use homemade broth because I don’t want to eat the processed stuff)
Wash the kale and put it into a big pan with some oil and add a bit water.
Stir well and let the whole dish simmer on low for about an hour. Occasionally, stir so nothing gets stuck to your pan. Add water if necessary.
This dish tastes best on the next day, add some more mustard if preferred.
In Germany, kale is only eaten as soon as it has frosted – if the kale has not had frost, it doesn’t taste strong enough. It is helpful to put your fresh kale in the freezer for 2 days in advance to get the full aromas. Then prepare as described. Enjoy!