Best Prussian Kale Recipes

NORTH GERMAN GRUENKOHL (KALE) AND SAUSAGE

North German Gruenkohl (Kale) and Sausage image

A north German specialty, Gruenkohl (kale) and sausage was something with which my mother-in-law warmed our hearts and tummies in the winter. The north Germans serve this with boiled potatoes.

Provided by LynJudd

Categories World Cuisine Recipes European German

Time 1h45m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound kale, stemmed and chopped
3 slices bacon, chopped
½ onion, chopped
2 cups water, or as needed to cover
2 teaspoons beef bouillon granules
¼ teaspoon ground nutmeg
1 tablespoon prepared mustard
½ pound thickly sliced cooked ham, or to taste
4 links kielbasa sausage
salt and ground black pepper to taste

Steps:

Bring a pot of water to a boil, and stir in the kale; boil for 1 minute, and remove from the water with a slotted spoon. Set the blanched kale aside.
Place bacon into a large skillet over medium heat, and cook until browned, stirring frequently, about 8 minutes. Stir in the onion, and cook until translucent, about 5 minutes. Stir in the blanched kale, and cook until kale is bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover, and bring the mixture to a boil. Reduce heat to a simmer, and stir in the beef bouillon granules and nutmeg. Simmer the kale until tender, about 30 minutes.
Stir the mustard into the kale, and lay the ham slices and sausage links on top. Simmer the kale, ham, and sausages until the sausages are cooked through, about 35 more minutes. Season to taste with salt and black pepper before serving.

Nutrition Facts : Calories 827.7 calories, Carbohydrate 17.8 g, Cholesterol 160.8 mg, Fat 66.1 g, Fiber 2.9 g, Protein 38.7 g, SaturatedFat 29.2 g, Sodium 2599.1 mg, Sugar 4.5 g

GERMAN STYLE GREEN KALE (GRUENKOHL)

German Style Green Kale (Gruenkohl) image

I am posting this for my father, who tried a version of this recipe at the Sion Brauhaus in Cologne, Germany when he was here visiting us. He enjoyed it so much, that he asked me to find a recipe for him. This recipe, as translated directly from the German version I found in "Koch Vernuegen Wie Noch Nie" is very close to what he tried. Bacon grease is really quite essential here for the flavor - please try not to use a substitute as it just won't taste quite the same. You may use any type of cooked sausage you like, however, if you decide to throw some in at the end of the cooking process. In the area of Germany I currently live in, you would most often see bratwurst added to the kale. I am guessing on the cook time as I have not acutally made this myself yet. I will warn you that this is a very ugly looking dish and may be considered an acquired taste for some, although I find it quite delicious personally.

Provided by HeatherFeather

Categories Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs fresh green kale
1 small onion, diced finely
3 tablespoons bacon grease (preferred) or 3 tablespoons lard
1 teaspoon salt
2 dashes white pepper, to taste
1 pinch freshly grated nutmeg
1 pinch granulated sugar
1/4 liter hot beef broth
1 lb bratwurst, optional

Steps:

Wash the kale in lukewarm warm very well several times to remove all grit and dirt- do not dry them off- leave them dripping wet.
Remove the hard stems from the leaves and then place the kale into a pot, put the lid on, and let it cook over medium heat until it wilts- this won't be terribly long.
Drain in colander and then dry the leaves completely.
Coarsley chop the kale.
Heat the bacon grease in a skillet, add onion and cook until brown, stirring often.
Add the kale to the pan, along with salt and pepper to taste, a pinch of freshly grated nutmeg, and a pinch of sugar.
Add the beef broth to the vegetables and stir to mix.
Cover and let cook 45 minutes- it should get very, very tender and will be very, very soft.
If you prefer, briefly cook some bratwurst in hot water according to the package directions, then add them to the pot in the last 15 minutes of cooking time.
Check seasonings again before serving.