Vegetarian kale with potatoes

First wash the kale thoroughly, remove the stalks and roughly chop. This is a little time-consuming, but fresh kale simply tastes best.

Finely dice the onions and garlic. I recommend cutting the onions really small so that they can combine well with the kale later.

Peel the potatoes and cut into small cubes. Small cubes cook faster, so try not to make them too big.

Heat the olive oil in a large pan. Fry the onions and garlic in it until they are translucent.

Now it's time to add the kale. It will take up quite a lot of space in the pot at first, but don't worry. The kale will collapse during cooking.

Deglaze everything with vegetable stock and add the diced potatoes. Season with salt, pepper and nutmeg.

Allow to simmer gently for 30-40 minutes. Stir again and again so that nothing burns.

Finally, add the vinegar to the kale, season to taste again and serve. The vinegar gives the dish a nice acidity that goes well with the kale.

Enjoy this delicious kale in the colder months of the year. Enjoy the taste!