(Recipe #55, page 63)
Use the heart together with all the green leaves. Wash the kale thoroughly, slice it fine on a cutting board, and parboil it for 10 minutes. Then cook it very soft with a little boiling water, goose fat or equal parts of butter and lard, a few small onions, and a little salt. Finally add a bit of sugar and a little cornstarch mixed with water, so that no clear liquid remains. Steamed chestnuts and roast potatoes can also be passed. If a fatty accompaniment is planned, such as roast goose, boiled potatoes are preferable for family meals.
Side dishes and cooking time as in recipe 53.
Translated by David Green.