Kale Omelet

Rating: 3.0 / 5.00 (7 Votes)

Total time: 45 min

Servings: 4.0 (servings)



A wonderful recipe for all strawberry lovers!

Pluck the kale leaves from the stems, rinse and drain very well. Blanch in boiling hot salted water, rinse and drain. Squeeze kale very well and coarsely chop.

2. peel onions. Finely dice onions and bacon. Melt lard in a saucepan, sauté onions and bacon in it without coloring. Add kale, season with salt, season with pepper and fill up with 350 ml of water. Make the kale quietly at low temperature with the lid just open for 1 hour, 30 min. In the last half hour, cook the boiled sausages in it.

In the meantime, in a shallow, wide saucepan, caramelize the sugar until light brown and extinguish with the white wine. Add the cloves, juniper and bay leaf and boil to half.

Rinse the apples, cut them into quarters and remove the core. Place the apple quarters close together in the broth and cook for a total of 10 minutes uncovered at a low temperature. After half the time, turn the apple quarters to the other side. Later, carefully place them in a work bowl.

Bring the apple broth to a boil, thicken slightly with cornstarch dissolved in a little water and season with honey and calvados. Marinate the apple quarters in it until serving.

5. remove the sausages from the cabbage, cut them into slices and mix them repeatedly with the cabbage. Drain half of the kale in a colander.

6. separate two eggs. Egg

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