Victor Sack wrote:
> 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


I actually have some goose fat in the freezer... (I hope it's still
good...)

Bob