(Recipe #54, page 63)
This preparation uses all the leaves that are not too tough along with the soft stems. After washing the kale, chop it fine on the cutting board and cook until done with goose fat or pork drippings, onions, and salt in a rich court-bouillon on which some groats have been sprinkled. Smoked mettwurst or pork belly can also be cooked with the kale.
Translated by David Green.