Entree: Germany – Lower Saxony – Kohl und Pinkel (Braised curly kale stewed with smoked Pinkel sausage and smoked pork, a hearty Lower Saxony winter dish)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) curly kale, tough stems removed and coarsely chopped
- 4 Pinkel sausages, approx. 6 oz (170 g) each (approx. 24 oz / 680 g total)
- 8 oz (225 g) smoked bacon or speck, diced
- 1 lb (450 g) Kassler smoked pork neck or smoked pork chops, bone-in or boneless, in large pieces
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (30 g) lard or butter
- 2 cups (480 ml) strong beef or vegetable broth
- 1 cup (240 ml) dark beer (optional) or additional broth
- 1 bay leaf
- 1/4 tsp (0.5 g) ground nutmeg
- Salt and freshly ground black pepper to taste
- 2 lb (900 g) waxy potatoes (e.g., Yukon Gold), for boiling and serving
- Coarse mustard, to serve

Instructions

1. Rinse chopped kale well and blanch in boiling water for 2 minutes, then drain and squeeze out excess water. Set aside.
2. In a large, heavy pot or Dutch oven, heat 2 tbsp (30 g) lard or butter over medium heat. Add diced smoked bacon and brown until fat renders. Add chopped onion and cook until translucent, 4–5 minutes. Stir in minced garlic and cook 1 minute.
3. Add the blanched kale to the pot, stirring to combine with the onions and bacon. Nestle the Kassler smoked pork pieces into the kale, add bay leaf, ground nutmeg, and pour in 2 cups (480 ml) broth plus 1 cup (240 ml) dark beer or extra broth.
4. Bring to a gentle simmer, cover partially, and cook for 45 minutes to 1 hour, stirring occasionally. After 30 minutes, place the Pinkel sausages on top, pressing them gently into the kale; continue to simmer until sausages are cooked through and kale is tender and richly flavored.
5. Meanwhile, peel (if desired) and boil 2 lb (900 g) waxy potatoes in salted water until tender, about 15–20 minutes; drain and keep warm.
6. Remove kassler pieces and sausages briefly to a plate. Taste the kale and adjust salt and pepper. Slice the kassler and serve on top or alongside the kale with the Pinkel sausages and boiled potatoes. Offer coarse mustard at the table.