zxcvbob > wrote:

> Any suggestions how to use this up?

I've never used frozen kale but here is a recipe using fresh kale I
posted some 10 years ago.


Grünkohl-Eintopf mit Mettwürstchen und magerem Speck
Kale Stew with little Mettwurst sausages and lean Speck

For 4 servings

1 kg (2.2 pounds) kale
350-400 g (12-14 oz) potatoes
375 g (13 oz) lean Speck (or substitute smoked bacon from the belly)
2 onions
50 g (1.8 oz) goose schmalz
8 Mettwürstchen (real German smoked, coarse ones that tend to be tough
and chewy [but in a pleasant way])

Clean and thoroughly rinse the kale, blanch in salted water and chop
finely. Render the goose schmalz in a pot, add the kale, 250 g (8.8 oz)
Speck and some water, and cook for 30 minutes. Add the Mettwürstchen
and cook for 20 more minutes. Peel and separately cook the potatoes.
Meanwhile, dice the remaining Speck and the onions and cook in a pan
until the fat is rendered. Coarsely mash the potatoes and add them to
the kale. Mix in the rendered Speck and onions.

Victor