Recipe: Potato-Sauerkraut Pancake with Creamy Chinese Kale

Ingredients

• 400 g potatoes / 0.8 lbs
• 1 tsp salt
• 0.5 onion
• 1 clove of garlic
• 50 g squeezed sauerkraut / 1.7 oz
• nutmeg
• 1 pinch caraway seeds
• 2 eggs
• 1 tsp flour
• 6 tsp clarified butter
• 500 g red or green kale / 16 oz
• 1 red onion
• 1 untreated lemon
• 100 ml cream / ⅖ cup
• salz
• black pepper