Kale stew with sausage and apple

Ingredients

• Savoy cabbage800 g
• Smoked sausage280 g
• Guanciale or pancetta50 g
• Apples1 pc
• Onion1 pc
• Carrot1 pc
• Celery100 g
• Potatoes300 g
• Garlic3 pcs
• Sunflower oil2 tbsp
• Sweet paprika1 tsp
• All-purpose flour1 tbsp
• Vegetable stock1200 ml
• Bay leaf1 pc
• Salt1 pinch
• Pepper1 pinch
• Vinegar1 tbsp
• Sour cream1 tbsp

Instructions

1. 1

   Trim the kale, cut out the tough stems and slice it into ribbons. Boil it 8–10 minutes in salted water. Drain.

2. 2

   Finely chop the onion, carrot and celery. Peel and dice the potatoes. Chop the garlic. Peel the apple, core it and dice it. Slice the sausage, dice the pancetta.

3. 3

   Heat the oil in a wide pot. Fry the pancetta and sausage 3–5 minutes until browned. Lift out the sausage.

4. 4

   In the same fat, soften the onion, carrot and celery for 5–6 minutes. Add the potato and garlic and fry briefly.

5. 5

   Sprinkle on the paprika and flour, stir fast and splash in a little cold stock so it does not scorch. Simmer 8–10 minutes, adding stock as needed, until the potato starts to soften.

6. 6

   Add the kale, apple, bay leaf and sausage. Pour in stock to cover. Simmer 12–15 minutes until the kale and potato are soft.

7. 7

   Season with salt and pepper. Stir in the vinegar. If you want it silkier, blend a spoon of the vegetables and return them, then stir in the sour cream.

   Tip: The apple almost disappears. It rounds the flavour, it does not turn the stew sweet. For a milder pot, use fresh sausage instead of smoked.

8. 8

   Serve hot, with bread.