Kale And Pinkelwurst Food

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

GRUENKOHL (KALE) WITH PINKEL

Gruenkohl (Kale) With Pinkel image

I found this recipe on Germandeli.com Gruenkohl is a traditional recipe from northern Germany around the Oldenburg, Bremen,Osnabruck, East Frisia area.

Provided by Dreamer in Ontario

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (796 ml) can kale
salt
50 g bacon drippings (original recipe in German asks for pork schmaltz. I think bacon drippings would be the closest in fl) or 50 g lard (original recipe in German asks for pork schmaltz. I think bacon drippings would be the closest in fl)
2 onions, diced
1 cup beef broth
1 lb smoked streaky bacon (not slices-purchase a piece of smoked bacon from a deli)
1 large potato
1 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1 pinch ground nutmeg
4 smoked pork chops (Kassler) or 4 small smoked sausage (Pinkel or any other more salty one)

Steps:

Heat up bacon drippings in a large saucepan.
Add onions and saute until soft.
Add kale and saute for a few minutes.
Add salt, broth and smoked bacon.
Cover saucepan and warm up mixture on medium heat for 5 minutes (do not cook longer).
Add the grated potato and cook for a few minutes until thickened.
Remove bacon and keep warm.
Season with salt, pepper and nutmeg.
Place the smoked pork chops and/or sausages on the Kale mixture and allow to simmer on low for 15 minutes.
Slice the bacon and place the kale, meat and bacon on a serving dish.
May be served with boiled potatoes or homefries.

KALE AND PINKELWURST

Kale and Pinkelwurst image

Provided by Robert Farrar Capon

Categories side dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 cup chopped onion
4 tablespoons butter
8 cups chopped, washed fresh kale
1 cup water
Salt and white pepper, to taste
1 pinkelwurst, see note

Steps:

In a deep pot, saute the onion in the butter until transparent. Add the kale and mix thoroughly. Add the water, salt (only a little at this point) and pepper and bring to a boil.
Pierce the pinkelwurst all over with the point of a skewer and place it on top of the kale. Cover the pot tightly and simmer 1 hour, or until the kale is quite tender. Near the end, uncover and boil away any surplus liquid.
Leaving the pinkelwurst in the pot, slit open the casing with a knife and empty its filling onto the kale. Discard the casing, mix the kale and wurst together and serve.

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