1/4 lb (125g) pork belly (salt pork), cut into small pieces
1 tablespoon (15 ml) butter
5 cups (1.25 litres) chicken broth
1 1/2 cups (375 ml) potatoes, cut into large cubes
Salt and pepper
2 cloves garlic, finely chopped
2 cups (500 ml) kale, sliced
1 cup (250 ml) sorrel, thinly sliced (about 20 leaves)
Preparation
Place the pork pieces into cold water and bring to a boil. Remove from heat. Drain.
In a saucepan, brown the drained pork in the butter. Add the broth and potatoes. Bring to a boil. Season with salt and pepper. Cover and simmer over medium heat for 15 minutes.
Add the garlic and sliced kale. Continue cooking for 7 minutes or until kale is tender. Add the sorrel and cook for 2 minutes. Adjust the seasoning.
Description
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