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Whole Cooked Kale or Collard Greens, Bremen Style

4 servings

Ingredients

• kale (as needed)
• water (a little)
• goose fat or lard (a little)
• butter (a little)
• salt (a little)
• allspice (a little)
• onions (a little)
• 1 pcs Bremen Pinkel sausage
• 1 tsp sugar
• potato starch (a little)
• chestnuts (a little)
• potatoes (a little)

Instructions

1. Prepare and blanch the kale as in the previous recipe, but do not chop it.
2. Bring a little boiling water to a simmer with goose fat or lard and butter.
3. Layer the kale with the necessary salt, a little allspice, plenty of finely chopped onions, and a Bremen Pinkel sausage, and cook for 1.5 hours, keeping the pot tightly closed.
4. The kale should be tender but not too soft, and it should not be stirred too much to keep it whole.
5. If the desired sweetness is lacking, add 1 teaspoon of sugar in good time.
6. Thicken the broth, which should not be too plentiful, with a little potato starch.
7. Garnish with roasted chestnuts and serve with roasted potatoes; also serve Hamburg smoked meat, pork ribs, or roast goose.

Modernized from a treasured 19th-century German cookbook.