Clean the kale, remove the stalks and blanch in boiling hot salted water for 4 to 5 minutes, then immediately cool in ice-cold tap water and squeeze.
put in a large saucepan with 2 chopped onions, 1 tbsp. mustard, ham and smoked bones and pork rind – pour tap water – braising time 2 h. 40 min. before the end of the braising time put the smoked goose breast. At the same time, roast the goose legs in the oven for 1 1/2 to 2 hours, depending on their size, at 250 °C for 40 minutes at the beginning, then at 200 °C – brush the last 5 minutes lightly with a little honey and grill over. Cut out bones and pork rind from the cooking pot – season kale with salt, pepper and a little bit of mustard and put on the table with goose breast and leg. Serve with boiled potatoes or small cooked, peeled potatoes – steam in lard, add a little sugar and fry until done – be careful! Burns quickly.
Bon Appétit wishes Rainer Sass
Tip: Use your favorite ham – then your dish tastes twice as good!
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