German
Grünkohl mit Pinkel
A northern German winter plate of slowly braised kale with smoky pork, oat groats, and Pinkel sausage. The kale should be hearty and savory, served with plain boiled potatoes to soak up the rich broth.
Watch it madeCALLEkocht - Omas Rezepte · 8:45
Ingredients
- Fresh curly kale, stems removed900g untrimmed, about 500g prepared
- Pinkel sausages2
- Kasseler smoked pork neck or chop200g
- Smoked streaky bacon, in one piece80g
- Waxy potatoes500g
- Onion, finely diced1 medium
- Pork lard1 tbsp
- Meat stock or unsalted broth250ml
- Oat groats or coarse rolled oats2 tbsp
- Medium-hot German mustard1 tbsp
- Freshly ground black pepper1/2 tsp
- Freshly grated nutmeg1 pinch
- Saltto taste
Method
- Wash the kale thoroughly, strip the leaves from the tough stems, and blanch the leaves in boiling salted water for 2 to 3 minutes.
- Drain the kale, rinse briefly with cold water, squeeze out excess moisture, and chop it medium-fine.
- Melt the pork lard in a heavy pot and gently cook the diced onion until soft and translucent.
- Add the chopped kale, stock, mustard, oat groats, black pepper, and nutmeg, then stir well.
- Nestle the Kasseler and smoked bacon into the kale, cover the pot, and simmer gently for 45 minutes, stirring occasionally.
- Lay the Pinkel sausages on top of the kale without piercing them, cover again, and simmer gently for another 25 to 30 minutes.
- Meanwhile, peel the potatoes and boil them in salted water until tender, about 20 minutes.
- Remove the Kasseler, bacon, and Pinkel from the pot, then taste the kale and season with salt only if needed.
- Slice the Kasseler and bacon, leave the Pinkel whole or cut it in half, and serve them over the kale with the boiled potatoes.
Common questions
Can I substitute the Pinkel sausage if I can’t find it locally?
Yes. Use a coarse, smoky sausage with some fat, like Mettwurst, smoked kielbasa, or a firm bratwurst. Add it late so it warms through without splitting. Keep the smoked bacon and Kasseler for the classic flavor.
When should I add the Pinkel and how do I keep it from bursting?
Add Pinkel only for the last 25 to 30 minutes of gentle simmering, and never pierce the casing. Keep the heat low so the sausages barely move in the pot; hard boiling can split them.
What are the most common mistakes when making Grünkohl mit Pinkel?
The biggest mistakes are boiling the kale hard, over-salting early, and cooking the Pinkel too aggressively. Also avoid skipping the blanching step, which keeps the kale greener and less bitter, and don’t let the pot dry out.
How should I store leftovers, and does it taste better the next day?
Store kale, meat, and potatoes separately if possible in sealed containers in the fridge for up to 3 days. The kale often tastes even better the next day after the flavors meld. Reheat gently; avoid a hard boil.
What’s the best way to serve it for a proper meal?
Serve the kale piled hot with sliced Kasseler, bacon, and whole Pinkel on top, plus the boiled potatoes on the side. A spoonful of mustard on the plate is traditional, and a cold beer pairs very well.