Sunday, December 12, 2010

Saturday: gruenkohl and sausage

This week's biokiste included Grünkohl (pretty much collard greens). We generally don't get much of this, so a traditional prep is a good place to start:

Heat smashed garlic cloves in rapeseed oil until they take on some color. Add finely chopped Grünkohl, diced potato, and a good pinch of salt and cook for 5-10 minutes, until the color of the greens deepens. Add a bit of chicken bouillon, top with a smoked sausage (saucisson neuchateloise), cover and let simmer 20-30 minutes, until the greens are ready to eat.

Serve with mustard, maggi, and a big green salad.

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