A delightful twist on the traditional German kale dish, enhanced with a touch of modern flavors.
Wash the kale thoroughly in lukewarm water to remove any dirt or grit. Leave the leaves wet.
Washing the kale thoroughly ensures no grit remains, which can affect the texture of the dish.
Remove the tough stems from the kale leaves and place the leaves in a pot. Cover and cook over medium heat until wilted.
Cooking the kale with the lid on helps it wilt evenly and quickly.
Drain the wilted kale in a colander and let it cool. Once cool, chop it coarsely.
Chopping the kale into smaller pieces makes it easier to mix and cook evenly.
Heat the bacon grease in a skillet over medium heat. Add the chopped onion and sauté until golden brown.
Stir the onions frequently to prevent burning and ensure even browning.
Add the chopped kale to the skillet. Season with salt, white pepper, nutmeg, and sugar. Stir to combine.
Adjust the seasoning to your taste preferences, adding more or less as desired.
Pour the beef broth into the skillet. Cover and let the mixture simmer for 45 minutes, stirring occasionally.
Simmering the kale in broth enhances its flavor and ensures it becomes tender.
Serve the kale warm as a side dish or with bratwurst for a complete meal.
Pairing the kale with bratwurst or crusty bread makes for a hearty and satisfying meal.
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