Entree: Germany – Schleswig-Holstein – Grünkohl mit Pinkel (Stewed curly kale cooked with a smoked oat-and-pork sausage and cured pork)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) curly kale (Grünkohl), tough stems removed and roughly chopped
- 6 Pinkel sausages, approx. 4 oz (115 g) each
- 1 lb (450 g) Kassler (smoked pork loin) or smoked pork shoulder, bone-in or cut into large chunks
- 6 oz (170 g) bacon or salt pork, diced
- 1 large onion, finely chopped
- 2 tbsp (30 g) lard or unsalted butter
- 1 cup (240 ml) German beer or dry lager (or use extra broth)
- 4 cups (960 ml) beef or pork broth
- 2 tsp (10 g) coarse salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) mustard for serving
- 2 lb (900 g) waxy potatoes (e.g., Yukon), for boiling as an accompaniment

Instructions

1. In a large pot, render diced bacon in lard or butter over medium heat until fat is released and bacon starts to brown. Add chopped onion and sauté until translucent.
2. Add the chopped kale and toss to coat in the fat, then pour in beer and broth. Add Kassler (smoked pork) pieces, bring to a simmer, reduce heat to low, cover, and cook gently for 45 minutes, stirring occasionally.
3. Nestle the Pinkel sausages into the kale after the first 20 minutes of simmering so they cook through without bursting; continue simmering until kale is tender and meats are fully cooked, about total 60 minutes.
4. Meanwhile, boil the potatoes in salted water until tender, then drain and keep warm.
5. Remove the smoked pork pieces and Pinkel sausages; slice the sausages and cut the Kassler into serving portions. Taste the kale and season with salt and pepper; mash a few spoonfuls of kale against the pot side if you prefer a thicker texture.
6. Serve Grünkohl hot with sliced Pinkel and Kassler on top, boiled potatoes on the side, and mustard passed at the table.