Kale Stew with Jarred Minced Meat
by @NomNomHearty kale stew with potatoes and jarred minced meat from the glass — comforting winter warmth with mustard, allspice and bay, just like in the north.
Source / link: Eigene Rezeptidee
Ingredients
| 800 g | Kale (fresh, trimmed) |
| 600 g | Potatoes |
| 2 Stück | Onions |
| 1 Glas (ca. 350 g) | Jarred minced meat (minced meat in a jar) |
| 1 EL | Oil |
| 1 Liter | Vegetable broth |
| 2 EL | Mustard |
| 2 Stück | Bay leaves |
| 4 Stück | Allspice berries |
| 2 EL | Oats |
| etwas | Salt |
| nach Geschmack | Pepper |
| 1 Prise | Sugar |
Preparation
Step by step through the recipe
- 1 800 g Wash the kale, remove the thick stalks and cut the leaves into bite-sized pieces.
- 2 600 g Peel the potatoes and cut them into roughly 2 cm cubes. 2 Stück Finely dice the onions.
- 3 1 EL Heat the oil in a large pot and gently sauté the 2 Stück diced onions in it until translucent.
- 4 800 g Add the kale and fry it briefly until it collapses.
- 5 1 Liter Pour in the vegetable broth, add 2 Stück bay leaves and 4 Stück allspice berries, bring everything to a boil and let it simmer over medium heat for about 30 Minuten.
- 6 600 g Add the potato cubes to the pot and cook for another 20 Minuten until the potatoes are soft.
- 7 Open 1 Glas Einmach-Hack (ca. 350 g), add the contents to the stew, stir everything well and heat for 10 Minuten.
- 8 2 EL Stir in the mustard and lightly thicken the stew with 2 EL oats.
- 9 Remove the bay leaves and allspice berries and season the stew with a little salt, pepper to taste and 1 Prise sugar.
- 10 Serve the kale stew hot in deep plates.
Notes & tips
Variation with fresh minced meat: instead of the jarred minced meat, fry 500 g mixed minced meat in 1 EL oil until crumbly, season with 1 TL mustard and a little salt and add it to the stew only towards the end of the cooking time (the last 10 Minuten) so that it stays juicy. If you prefer the stew creamier, you can thicken it with 2 EL oats. It goes well with boiled potatoes, farmhouse bread or a dollop of mustard on the plate. The stew tastes even better reheated the next day and keeps in the fridge for 2–3 Tage; it freezes well. Note: contains gluten.
Nutrition
estimated per serving- Calories
- 366 kcal
- Protein
- 16 g
- Fat
- 7 g
- Carbs
- 67 g
– = ingredient not in nutrition database (estimate incomplete)
