Entree: Germany – Lower Saxony – Grünkohl mit Pinkel (Stewed curly kale cooked with smoked pork and served with hearty Pinkel sausage and potatoes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) curly kale (washed, stems removed and roughly chopped)
- 1 smoked pork hock (Eisbein or smoked ham hock), approx. 2 lb (900 g)
- 6 oz (170 g) smoked bacon or pancetta, diced
- 4 Pinkel sausages, approx. 4 oz (115 g) each (total ~16 oz / 460 g)
- 2 medium onions, chopped (about 8 oz / 225 g)
- 3 cups (720 ml) beef or pork stock (can use water with bouillon)
- 2 bay leaves
- 6 juniper berries, lightly crushed
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) German-style mustard or coarse brown mustard
- 1 tsp (4 g) sugar (optional, to balance bitterness)
- Salt and freshly ground black pepper to taste
- 2 lb (900 g) waxy potatoes (such as Yukon Gold), peeled for boiling as a side

Instructions

1. Prepare kale: bring a large pot of salted water to a boil. Blanch the chopped kale 2–3 minutes until bright green, drain and immediately plunge into cold water to stop cooking. Squeeze out excess water and set aside.
2. Brown aromatics and meat: in a heavy pot, melt 2 tbsp (30 g) butter over medium heat. Add diced bacon and cook until rendered and golden. Add chopped onions and sauté until translucent. Add the smoked pork hock and brown briefly on all sides.
3. Simmer with kale: add the blanched kale to the pot, pour in 3 cups (720 ml) stock, add bay leaves and crushed juniper berries. Bring to a gentle simmer, cover and cook 45–60 minutes until the pork hock and kale are tender and flavors have melded. Stir occasionally and add more stock or water if needed.
4. Add Pinkel and finish: about 20–30 minutes before serving, nestle the Pinkel sausages into the pot and continue to simmer until sausages are heated through and have absorbed some flavor. Remove the pork hock, shred the meat and return it to the pot.
5. Season and serve: stir in 2 tbsp (30 ml) mustard and 1 tsp (4 g) sugar if using, taste and adjust salt and pepper. Serve hot with boiled waxy potatoes and extra mustard at the table.