Cooking Lucid
Grünkohl mit Pinkel
North German winter comfort — slowly braised curly kale cooked with smoked sausage, bacon, and oats until rich and earthy. Traditionally eaten after a Grünkohlfahrt kale hike.
Prep 25 min
Cook 1h 30m
Total 1h 55m
Serves 6
Ingredients
Step 1 — Braise the kale
- 2 lbs curly kale (stems removed, chopped)
- 4 slices thick bacon (diced)
- 1 large onion (diced)
- 2 tbsp lard or butter
- 2 cups chicken broth
- 2 tbsp rolled oats
- 1 tbsp mustard
- 1 tbsp brown sugar
- Salt and pepper
Step 2 — Sausages
- 6 Pinkel or smoked Mettwurst sausages
- 2 tbsp vegetable oil
Step 3 — Serve
- Boiled potatoes
- Strong mustard
Instructions
- 1
Braise the Grünkohl
Render bacon, add onion, cook until soft. Add kale, broth, oats, mustard, and brown sugar. Simmer covered 1–1½ hours, stirring occasionally, until kale is very tender.
- 2
Cook the sausages
Pan-fry or grill sausages until heated through and browned.
- 3
Serve
Serve kale with sausages and boiled potatoes. The dish improves reheated the next day.
Nutrition per serving: 420 cal · 18g protein · 28g carbs · 28g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
