This is not your usual sausage casserole: it is packed with freshly foraged vegetables and spiced with kimchi for an extra kick.
60 gr smoked sausage, sliced
150 gr kidney beans
30 gr mallow
30 gr common sorrel
50 gr kimchi (see recipe for sorrel kimchi)
2 cloves garlic, chopped
2 tablespoons olive oil
1 pinch salt
In a casserole pan cooked the garlic in oil for 2 minutes, then add the sausage. Cook for 5 minutes on a medium heat then add the vegetables: beans, mallow, sorrel and kimchi. Add a glass of water and a sprinkle of salt and let everything simmer on a low to medium heat for 10 minutes, then serve.
Serving suggestions: accompany this dish with sow thistle tempura.