KALE AND PINKELWURST

Kale and Pinkelwurst image

Provided by Robert Farrar Capon

Time 1h10m

Yield 8 servings

Number Of Ingredients 6

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1 cup chopped onion
4 tablespoons butter
8 cups chopped, washed fresh kale
1 cup water
Salt and white pepper, to taste
1 pinkelwurst, see note

Steps:

In a deep pot, saute the onion in the butter until transparent. Add the kale and mix thoroughly. Add the water, salt (only a little at this point) and pepper and bring to a boil.
Pierce the pinkelwurst all over with the point of a skewer and place it on top of the kale. Cover the pot tightly and simmer 1 hour, or until the kale is quite tender. Near the end, uncover and boil away any surplus liquid.
Leaving the pinkelwurst in the pot, slit open the casing with a knife and empty its filling onto the kale. Discard the casing, mix the kale and wurst together and serve.