Kale with air-dried ham and warm potato waffles

Kale with air-dried ham and warm potato waffles

November 2nd, 2017 | main dishes

When I was a child I did not like kale. I qualified this statement when I travelled to Shanghai and tasted sea cucumbers. Today I eat kale, but I still don’t like our traditional German way to prepare kale. Too fat, too ugly, too heavy. And then this sausage called „Pinkel“?!? Last autumn I gave kale a second chance. I must admit it’s a very tasty vegetable. It’s only a matter of how to prepare it. Try this.

Kale with air-dried ham and warm potato waffles

Kale salad (4 portions)

200 g young kale

remove hard parts of the leaves

1 bunch fresh mint

cut kale and mint into fine stripes

1 red onion, finely diced

1 TS virgin olive oil with lemon

sauté the onion and cool down

2 TS white balsamic vinegar

7 TS virgin olive oil with lemon

Sea salt, pepper

mix a vinaigrette, add the onion and marinate the kale in it, prepare the waffles in the meantime

min. 100 air-dried ham (Serrano or Parma ham or Coppa di Parma)

fresh Parmesan cheese, grated or flaked

Place ham on the warm waffle and the kale salad on top of it. Alternatively, fry the Coppa very crispy and serve it on top of the kale Serve sprinkled with Parmesan

The potato waffles may also be served with a simple tomato sauce and Parmesan. A bruschetta prepared of diced tomatoes, diced Mozzarella cheese, basil, olive oil, balsamic vinegar and Mediterranean herbs is also perfect wih the waffles.

Potato waffle (4 portions)

400 g warm potatoes boiled in the skin

peel and press through a potato press

2 onions, diced

1 TS virgin olive oil

200 ml milk

2 eggs

½ ts Salt

mix with the potatoes

1 ts baking powder

120 g flour

mix baking powder and flour, stir it in the batter together with

1ts liquid honey

grease the waffle iron and bake 4 – 6 waffles

Print Post

Leave me a message

Leave a Reply Cancel reply

May 8th, 2018 | main dishes

Frankfurt Green Sauce: The secret of 7 herbs

One can disagree about many things or even argue – but not about the seven herbs of the original Frankfurt Grüne Sauce [green sauce]. Even my great-grandmother in the Forest of Odes kept her recipe and looked after and nurtured the seven herbs in her garden. The recipe is passed on from generation to generation, re-written, varied. And which herbs are they?