Gruenkohl (Kale) With Pinkel - cooking recipe

Ingredients

1 (796 ml) can kale
salt
50 g bacon drippings (original recipe in German asks for pork schmaltz. I think bacon drippings would be the closest in fl) or 50 g lard (original recipe in German asks for pork schmaltz. I think bacon drippings would be the closest in fl)
2 onions, diced
1 cup beef broth
1 lb smoked streaky bacon (not slices-purchase a piece of smoked bacon from a deli)
1 large potato
1 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1 pinch ground nutmeg
4 smoked pork chops (Kassler) or 4 small smoked sausage (Pinkel or any other more salty one)

Preparation

Heat up bacon drippings in a large saucepan.
Add onions and saute until soft.
Add kale and saute for a few minutes.
Add salt, broth and smoked bacon.
Cover saucepan and warm up mixture on medium heat for 5 minutes (do not cook longer).
Add the grated potato and cook for a few minutes until thickened.
Remove bacon and keep warm.
Season with salt, pepper and nutmeg.
Place the smoked pork chops and/or sausages on the Kale mixture and allow to simmer on low for 15 minutes.
Slice the bacon and place the kale, meat and bacon on a serving dish.
May be served with boiled potatoes or homefries.