Recipe by Lars Middendorf | Serves 4
Ingredients
- 500 g kale (roughly chopped)
- 300 g carrots (peeled and diced)
- 500 g waxy potatoes (peeled and cubed)
- Approximately 1 liter vegetable broth
- 3 large onions (thinly sliced)
- 2 bay leaves
- 2 tbsp butter
- 1 tbsp white wine vinegar
- 1 tbsp brown sugar
- 2 tbsp coarse mustard
- Salt and pepper to taste
- 4 eggs
- 1 bunch of lovage or parsley (for garnish)
Method
Step 1: Prepare the Ingredients
Peel the carrots and onions. Dice the carrots into small cubes and slice the onions into thin strips. Peel and cube the potatoes. Clean the kale thoroughly and chop it coarsely.
Step 2: Cook the Stew
In a large pot, combine the vegetable broth and mustard. Add the bay leaves and bring the mixture to a boil. Once boiling, add the potatoes and carrots. Reduce the heat and let the mixture simmer for 10 minutes.
Step 3: Caramelize the Onions
While the stew simmers, heat the butter in a skillet over medium heat. Add the onion slices and cook until golden brown. Sprinkle the sugar over the onions and let them caramelize for a minute. Deglaze the pan with the white wine vinegar and allow the mixture to cook until the vinegar has reduced. The onions should be slightly crispy and well-caramelized.
Step 4: Add the Kale
After the potatoes and carrots have cooked for 10 minutes, add the chopped kale to the pot. Let the stew simmer for another 5 minutes until the kale is tender but still vibrant.
Step 5: Fry the Eggs
Heat a small amount of oil in a non-stick skillet. Crack the eggs into the skillet and fry them to your desired doneness.
Step 6: Assemble and Serve
Spoon the kale and potato stew onto plates or bowls. Top each serving with a freshly fried egg and a generous portion of caramelized onions. Garnish with fresh lovage or parsley leaves for a touch of brightness.
Enjoy this hearty and flavorful dish as a comforting meal any time of year!
