1.5 litres/2 pints 13fl oz good vegetable or chicken stock
salt and freshly ground black pepper, to taste
2 bay leaves
large bunch of greens or cabbage
smoked paprika and olive oil, for dressing
Saute the onion and garlic in three tablespoons of oil. Add potatoes and sauté for five minutes. Add water, cover, and boil gently for 20 minutes until potatoes are falling apart.
Meanwhile, chop and fry the sausage in a skillet and drain, then add the kale, remaining tablespoon of olive oil, salt and pepper, and simmer for five minutes. Stir sausage and kale into pot of boiled potatoes. Cook for about 20 more minutes and serve with dark bread.
250g ( ½ lb) kale, just cooked, drained and finely chopped,
bunch of scallions (spring onions) or leeks finely chopped
salt and black pepper
Wash, trim, and blanch kale. Drain, gently squeeze out water, and chop finely. Set aside. Peel potatoes; boil in salted water.
Meanwhile, heat 2 Tbsp. butter in a frying pan and gently stew the spring onions until tender, 5 - 10 min. Add the chopped kale and saute over high heat, stirring to evaporate excess moisture. Turn the heat to low, add 2 Tbsp. of the butter and slowly cook the spring onions and kale for 5 - 10 min. longer. Season with salt and pepper to taste.
In a small pan, brown the onions in the remaining butter. When the potatoes are tender, drain and mash them. Whip in the kale mixture and one tsp. salt. Season with salt and pepper. Reheat if necessary and mound in a hot dish. Make a depression in the center and pour the browned onions and butter in the well until they spill over the side. Sprinkle with the chopped parsley
Soak kale and rinse it thoroughly then simmer for 20 minutes in pot of salted water.
While kale is cooking, heat oil in large, deep skillet. Add garlic and cook for 2 minutes over low heat. Add pork chops and saute for 5 minutes on each side, then season with salt, pepper, and fennel seeds.
Dissolve tomato paste in hot water and add to pork chops. Cover and cook on low for 30 minutes, adding water if sauce gets too thick.
Drain kale and stir into tomato sauce. Cover and cook for another 10 minutes.
Mince the garlic cloves. Wash the kale and shake it over the sink. It should remain a little wet. Remove and discard the stems from the kale and tear it into bite-size pieces. Save the stems for another use, such as vegetable stock.
Heat the sesame seed oil in frying pan over a medium-low heat. Add the minced garlic to the hot oil and saute for about 20 sec. Add the kale and water to the garlic and oil and cover.
After 1 min, stir the kale, then re-cover. After 1-2 min, when the kale is wilted, stir in the soy sauce and sesame seeds. If desired, add salt and pepper.