ReceptnaptárGrünkohl mit Kassler und Pinkel (kale with smoked pork and Pinkel sausage)
Grünkohl mit Pinkel is a winter tradition in northern Germany (Bremen, Oldenburg, Lower Saxony): kale harvested after the first frost with smoked meat and groats sausage. In many places a “Kohlfahrt”, a kale outing, ties it to a community celebration. A strong, filling dish for cold evenings.
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Method
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- Wash the kale leaves well, remove the thick stalks, blanch for 2-3 minutes in salted water; drain and chop.
- Fry the onions in the fat until translucent, then add the kale and fry for 5 minutes.
- Pour in the stock, add the Kassler and sugar and cook covered over low heat for 45 minutes.
- Add the sausage and cook for another 30 minutes.
- Stir in the oats, which thicken the liquid, and the mustard, and cook for 10 minutes more.
- Remove the meat and sausage, slice them, and season the kale with salt and pepper to taste.
- Serve with boiled potatoes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Kale becomes sweeter after the first frost, so the winter season is the best time.
- Oats are a traditional thickener, but the dish is also fine without them.
- Reheated, it is even tastier, so it is worth making a day ahead.
Frequently asked questions
What is Pinkel?
A northern German smoked sausage containing groats, bacon and onion; if unavailable, smoked sausage or black pudding can be used.
Can frozen kale be used?
Yes, the frozen, chopped kind is convenient and good.
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