Kale without mashing

How Maurice does it

1. 1

   Boil the whole peeled potatoes until tender in salted water; drain and reserve about 100 ml of the potato water.

2. 2

   Cut open the sausages, remove the skin and cut the meat into bite-sized pieces.

3. 3

   Heat the Liquid Gold in a pan and briefly brown the sausage, not yet fully cooked.

4. 4

   Add the sliced kale and two large spoonfuls of potato water and let simmer gently for 15 minutes.

5. 5

   Drain the kale and sausage through a sieve and catch the liquid in a bowl underneath.

6. 6

   Heat a little Liquid Gold in the same pan and fry the sliced red onion for 2 minutes over high heat.

7. 7

   Add the crushed garlic and a splash of red wine and let reduce.

8. 8

   Pour in the collected liquid, squeeze the lime juice over it and finish with the cream and the mustard.

9. 9

   Spoon the boiled potatoes onto plates, divide the kale and sausage over them and pour the sauce over the top.