Kale with Turkey

Remove coarse stalks from kale and pluck into bite-sized pieces. Remove the skin from the carrots and cut into very thin slices. Blanch both in boiling hot salted water for at least four minutes – then rinse in ice-cold water, squeeze thoroughly and then sauté heartily in butter in a saucepan. In the process, the butter should distribute well evenly.

Season everything together with salt, pepper and nutmeg, douse with clear soup and simmer gently for five minutes. The vegetables should be nice and juicy, but not swimming in clear soup.

Season turkey cutlet with salt and pepper and roast in grill pan or oven.

Quantities in each case to taste – but remember, the kale vegetables should only be a slightly loose addition – so not thick and fatty.

Additional dish:

Small potatoes This dish goes well with small potatoes tossed in butter and sugar and a Spätburgunder (Pinot Noir) from Germany.

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