INGREDIENTS
- 2 lbs fresh green curly or dino kale
- 1 lb chard
- 1 small onion, diced finely
- 3 tablespoons bacon grease from cooked Peterson’s bacon
- 1 teaspoon Koch Ranches pink Himalayan salt
- 2 dashes Koch Ranches black pepper to taste
- 1 pinch freshly grated nutmeg
- 1 pinch stevia in the raw
- 1⁄4 liter Koch Ranches beef broth
- 1 lb bratwurst
Directions
- Wash the kale and chard in lukewarm warm very well several times. Leave them wet.
- Remove the hard stems from the leaves and then place the kale and chard into a pot, put the lid on, and let it cook over medium heat until it wilts.
- Drain in colander and then dry the leaves completely.
- Coarsely chop the kale and chard leaves.
- Heat the bacon grease in a skillet, add onion and cook until brown, stirring often.
- Add the kale and chard to the pan, along with salt and pepper to taste, a pinch of freshly grated nutmeg, and a pinch of sugar.
- Add the beef broth to the vegetables and stir to mix.
- Cover and let cook 45 minutes.
- Cook bratwurst, chop into slices and mix in with greens. Let your inner German out, and enjoy!