Smoked sausage is synonymous with north-central Europe but when it is married with kale instead of cabbage it takes on an Atlantic taste that is unforgettable.
- 500 g kale, shredded
- 500 g smoked sausage, sliced thickly
- 150 g smoked pork belly, diced 2 cm
- 100 g onion, chopped
- 100 ml water
- 5 garlic cloves, crushed, chopped
- 15 g caraway seeds
- 15 g sugar
- Salt, pinch
Fry the fatty cubes of pork belly in a large saucepan over a medium heat, remove with a slotted spoon.
Add the garlic and onion to the pan, sauté over a low heat for ten minutes, stir in the caraway, sugar and salt.
Add the kale and water, cover and simmer for 45 minutes until the kale has wilted but still contains bite.
Add sausage and cook for 15 minutes.
Add remaining bacon, heat through.