Hamburg-Style Kale

Steps

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1. 1
   Prepare fresh kale by washing thoroughly. Blanch in batches in lightly salted boiling water until softened but not completely cooked through. Cool each batch under cold water and drain. Repeat three times until all kale is blanched.
   ▶ ≈1:42
2. 2
   Cook the meats in unsalted boiling water. Prepare a studded onion by fixing a bay leaf with cloves and add it to the pot. Add the Kassler piece and bone, cover, and simmer for at least 90 minutes. Keep the cooking broth for later use.
   ▶ ≈2:26
3. 3
   While the meats cook, boil the potatoes until tender. Peel them while still hot, maintaining their round shape.
   ▶ ≈3:14
4. 4
   Roughly chop the blanched kale into appropriate pieces. Heat lard or goose fat in a large pot, add sliced onions, and cook gently until translucent.
   ▶ ≈4:58
5. 5
   Add the chopped kale in batches to the pot with the onions. Stir in the mustard. Pour in some of the reserved meat broth so the kale has enough moisture but is not swimming in liquid. Cover and bring to a boil.
   ▶ ≈7:24
6. 6
   After the kale has been simmering for about 45 minutes, add brown sugar to balance the sour spiciness of the mustard. Add the cabbage sausages and simmer for another 10 minutes.
   ▶ ≈8:51
7. 7
   Once the sausages are cooked, cover the kale to keep warm. Add the rolled oats to the kale, stir well, and simmer for 3–4 minutes until the oats have absorbed the liquid and thickened the dish. Season with salt and pepper to taste.
   ▶ ≈10:35
8. 8
   Fry the boiled potatoes in lard or goose fat, seasoning with salt and pepper. When they are partially crisped, add brown sugar and continue cooking until the sugar caramelizes slightly, creating a crispy coating.
   ▶ ≈9:58
9. 9
   Remove the Kassler and pork belly from the broth and discard the bones. Slice both meats into portions.
   ▶ ≈11:47
10. 10
    Arrange the kale on a plate, top with the crispy fried potatoes, and arrange the sliced sausages, pork belly, and Kassler meat on top. Serve immediately.
    ▶ ≈12:16