Kale and Pinkelwurst

1. 1

   In a deep pot, saute the onion in the butter until transparent.

2. 2

   Add the kale and mix thoroughly.

3. 3

   Add the water, salt (only a little at this point) and pepper and bring to a boil.

4. 4

   Pierce the pinkelwurst all over with the point of a skewer and place it on top of the kale.

5. 5

   Cover the pot tightly and simmer 1 hour, or until the kale is quite tender.

6. 6

   Near the end, uncover and boil away any surplus liquid.

7. 7

   Leaving the pinkelwurst in the pot, slit open the casing with a knife and empty its filling onto the kale.

8. 8

   Discard the casing, mix the kale and wurst together and serve.

No nutritional information available.

No additional tips available.