Canadian-Czech version of kail

On our Saturday’s Farmers Market in Nakusp I got this particular version of kail. For me it was kind a surprise, because I knew kail only like a cabbage type “head”. Nevertheless the inspiration and craving for kail appear… One of the typical Czech version of kail is usually served with roasted pork (or rabbit) and potatoes (or regular) dumplings. Here is my Canadian-Czech version of interesting recipe for today inspiration.

Ingredients:

5 leaves of kail
1 bigger onion (chopped)
3 tbsp flour
3 tbsp vegetable oil
2 cups water
3 potatoes (cubes)
5 cloves garlic (mashed with salt)
salt and pepper

Directions:

1. Washed kail ground on a meat grinder or cut with knife on very small pieces, add 2 cups of water and cubes of potatoes into a pot. Cook until potatoes are done.

2. In the same time roast onion on some vegetable oil until light brown.

3. Add flour and prepare light roux.

4. Add this mixture into the kail and cook very slow approx. 2 minutes, stir regularly. Add some salt, pepper and garlic in the end.

5. Serve with roast pork, beef or rabbit and regular or potatoes dumplings.