Kale and Pinkelwurst

• 1 cup chopped oniononion
• 4 tablespoons butterbutter
• 8 cups chopped, washed fresh kale
• 1 cup waterwater
• Salt and white pepper, to tastesalt-and-pepper
• 1 pinkelwurst, see note

1. 01In a deep pot, saute the onion in the butter until transparent. Add the kale and mix thoroughly. Add the water, salt (only a little at this point) and pepper and bring to a boil.
2. 02Pierce the pinkelwurst all over with the point of a skewer and place it on top of the kale. Cover the pot tightly and simmer 1 hour, or until the kale is quite tender. Near the end, uncover and boil away any surplus liquid.
3. 03Leaving the pinkelwurst in the pot, slit open the casing with a knife and empty its filling onto the kale. Discard the casing, mix the kale and wurst together and serve.

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