Grünkohl mit Pinkel (Kale Stew with Smoked Sausage)

• 1 large Yellow onion
• 1 tbsp Rapeseed oil
• 800 g Kale
• 750 ml Chicken stock
• 400 g Smoked pork sausage
• 900 g New potatoes
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 tbsp Dijon mustard

1. Peel and finely dice the onion. Strip any tough stems from the kale, then rinse well and roughly chop the leaves.
2. Heat the rapeseed oil in a large pot over medium heat. Add the onion with a pinch of the salt and cook for 8 to 10 minutes, stirring, until soft and lightly golden.
3. Add the kale and pour in the chicken stock. Bring to a gentle simmer, cover, and cook for 45 minutes, stirring occasionally, until the kale is very tender and the liquid has reduced slightly.
4. Nestle the smoked pork sausage into the pot so it sits in the simmering kale. Cover and cook for 15 to 20 minutes, turning once, until the sausage is hot all the way through and has flavoured the stew.
5. Meanwhile, put the new potatoes in a saucepan and cover with cold water. Add the remaining salt, bring to the boil, then simmer for 15 to 20 minutes until a knife slides in easily; drain and keep warm.
6. Lift out the sausage and slice it. Stir the black pepper and Dijon mustard into the kale, then taste and adjust seasoning if needed; return the sausage to the pot to warm through for 2 minutes. Serve the kale stew with the potatoes alongside.

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