Like a pot-au-feu

• 2 onions
• 1 bunch of 4 spring carrots
• 1 bunch

Peel and slice the onions. Scrape the carrots.

Wash the radishes.

Sauté the bacon in a flameproof casserole dish with the butter, onions and beef until browned. Blend in the beef stock, season, add the bouquet garni and whole, unpeeled garlic, and cook for 1 hour 30 minutes over low heat.

Add the kale, carrots and radishes and continue cooking for 30 minutes.