Part 4/6:
To prepare this cherished dish, Chef Dirk begins by de-stemming the kale leaves, removing the thick stems that might alter the consistency of the meal. The kale is then blanched briefly in salted water, a process that enhances its digestibility.
Next, he sautés onions in a generous amount of goose fat, which adds richness to the dish. The blanched kale is added along with broth, allowing the mixture to simmer until the greens are tender and aromatic. This careful cooking process is crucial for bringing out the flavors while ensuring the kale is easier on the stomach.