Sausage and Sauerkraut

Ingredients

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• 1 pound kale, stemmed and chopped
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• 3 slices bacon, chopped
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• ½ onion, chopped
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• 2 cups water, or as needed to cover
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• 2 teaspoons beef bouillon granules
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• ¼ teaspoon ground nutmeg
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• 1 tablespoon prepared mustard
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• ½ pound thickly sliced cooked ham, or to taste
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• 4 links kielbasa sausage
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• salt and ground black pepper to taste
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Instructions

1. 1
   Stir kale into a pot of boiling water and cook for 1 minute. Remove kale with a slotted spoon and set aside.
2. 2
   Cook bacon in a large skillet over medium heat until browned, stirring frequently, about 8 minutes. Stir in onion and cook until translucent, about 5 minutes. Stir in blanched kale and cook until bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover and bring to a boil. Reduce the heat to a simmer and stir in bouillon granules and nutmeg. Simmer until kale is tender, about 30 minutes.
3. 3
   Stir mustard into the skillet. Lay ham slices and sausage links over kale mixture and simmer until sausage is cooked through, about 35 minutes. Season with salt and black pepper.