INGREDIENTS

• 2 lbs fresh green curly or dino kale
• 1 lb chard
• 1 small onion, diced finely
• 3 tablespoons bacon grease from cooked Peterson’s bacon
• 1 teaspoon Koch Ranches pink Himalayan salt
• 2 dashes Koch Ranches black pepper to taste
• 1 pinch freshly grated nutmeg
• 1 pinch stevia in the raw
• ¹⁄₄ liter Koch Ranches beef broth
• 1 lb bratwurst

Directions

1. Wash the kale and chard  in lukewarm warm very well several times. Leave them wet.
2. Remove the hard stems from the leaves and then place the kale and chard into a pot, put the lid on, and let it cook over medium heat until it wilts.
3. Drain in colander and then dry the leaves completely.
4. Coarsely chop the kale and chard leaves.
5. Heat the bacon grease in a skillet, add onion and cook until brown, stirring often.
6. Add the kale and chard to the pan, along with salt and pepper to taste, a pinch of freshly grated nutmeg, and a pinch of sugar.
7. Add the beef broth to the vegetables and stir to mix.
8. Cover and let cook 45 minutes.
9. Cook bratwurst, chop into slices and mix in with greens. Let your inner German out, and enjoy!