Dinner · 90 min · german

Grünkohl mit Pinkel — Kale and Sausage

This is the kind of German dinner you’ll make on repeat — curly kale and pinkel or smoked sausages, 90 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Curly kale
• 4 Pinkel or smoked sausages
• 4 slices Bacon
• 1 Yellow onion
• 4 Potatoes
• 2 cups Vegetable broth
• 2 tbsp Mustard
• 0.25 cup Oats

Steps

1. Strip the kale from its tough stems and chop it roughly. Blanch 2 minutes in salted water, then squeeze dry — this tames the bitterness and sets the deep green color.
2. Render the chopped bacon, soften the diced onion in the fat, then add the kale and broth. Simmer covered 45 minutes, stirring occasionally, until the kale is silky and dark.
3. Stir in the oats — the traditional northern trick for binding the pot liquor into a rich, spoon-coating base. Nestle in the sausages for the last 20 minutes.
4. Boil the potatoes separately until tender; they’re served alongside, never mashed into the kale.
5. Plate the kale with a sausage, boiled potatoes, and a bold smear of mustard. In Bremen they say you haven’t had grünkohl until you’ve had it three times — the first is just practice.

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