Boerenkool (kale With Potatoes And Meat)

Ingredients

• Servings: 6
• 4 lbs kale
• 4 lbs potatoes, peeled & quartered (12 medium)
• 5 tablespoons fat or 5 tablespoons lard
• 1 teaspoon salt
• 1 lb knackwurst of frankfurter, -- heated

Recipe

• 1 strip the kale, wash, and boil for about 1 hour.
• 2 drain, and mince very fine. use a large pot; place potatoes in it and half cover with water.
• 3 add kale, fat, and salt. simmer.
• 4 cover and cook for 30 minutes, or until mixture is rather dry.
• 5 serve with knackwurst on top of kale and potatoes.