Ingredients:
- 3 pounds kale
- 2 cups chicken stock
- 8 ounces kielbasa
- 4 ounces speck
- 2 tablespoons duck fat
- 6 ounces Idaho potatoes, diced
- 1 tablespoon yellow mustard seeds
- dijon mustard
Instructions:
- Sauté the speck, kielbasa and potato in the duck fat till golden brown.
- Add the kale, chicken stock and mustard seeds.
- Cook for about 2 hours on low heat.
- Finish with salt and pepper serve with Dijon mustard.
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