Gruenkohl (Kale) With Pinkel

• 1 (796 ml) can kale
• salt
• 50 g bacon drippings (original recipe in German asks for pork schmaltz. I think bacon drippings would be the closest in fl) or 50 g lard (original recipe in German asks for pork schmaltz. I think bacon drippings would be the closest in fl)
• 2 onions, diced
• 1 cup beef broth
• 1 lb smoked streaky bacon (not slices-purchase a piece of smoked bacon from a deli)
• 1 large potato
• 1 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)
• 1 pinch ground nutmeg
• 4 smoked pork chops (Kassler) or 4 small smoked sausage (Pinkel or any other more salty one)

1. Heat up bacon drippings in a large saucepan.
2. Add onions and saute until soft.
3. Add kale and saute for a few minutes.
4. Add salt, broth and smoked bacon.
5. Cover saucepan and warm up mixture on medium heat for 5 minutes (do not cook longer).
6. Add the grated potato and cook for a few minutes until thickened.
7. Remove bacon and keep warm.
8. Season with salt, pepper and nutmeg.
9. Place the smoked pork chops and/or sausages on the Kale mixture and allow to simmer on low for 15 minutes.
10. Slice the bacon and place the kale, meat and bacon on a serving dish.
11. May be served with boiled potatoes or homefries.

kale, salt, bacon, onions, beef broth, bacon, potato, salt, pepper, ground nutmeg, pork chops

Taken from www.food.com/recipe/gruenkohl-kale-with-pinkel-252324 (may not work)