Grünkohl met Pinkel

Ingredients

• 1.2 kgfresh kale, cleaned leaves
• 2Pinkel sausages (or 2 smoked spicy pork sausages as an alternative)
• 1smoked sausage
• 200 gsmoked bacon, diced
• 2 largeonions, finely chopped
• 400 mlchicken stock
• 2 tbspcoarse mustard
• 3 tbspoats, as a binder
• to tastesalt and freshly ground pepper
• 800 gwaxy potatoes, cooked

Instructions

1. 1

   Prepare the ingredients

   Wash the kale thoroughly, remove the tough stems, then cut or tear the leaves into large pieces. Dice the bacon and peel and finely chop the onions.

2. 2

   Fry the bacon

   Heat a Dutch oven over medium heat. Fry the bacon until crisp, then lift it out and set it aside, leaving the rendered fat in the pot.

3. 3

   Soften the onions

   Cook the onions in the bacon fat for about 4 minutes, until translucent.

4. 4

   Wilt the kale

   Add the kale in batches, stirring between additions so each batch wilts slightly before you add more.

5. 5

   Add stock and mustard

   Pour in the stock, then add the mustard and oats as a binder. Stir well.

6. 6

   Braise the kale

   Set the Pinkel sausages, or the alternative smoked sausages, and the smoked sausage on top of the kale. Cover and simmer over low heat for 1.5 hours. Stir occasionally, adding a splash of stock if the mixture becomes too dry.

7. 7

   Finish and serve

   Remove the sausages and cut them into thick rounds. Stir the reserved bacon through the kale, then season with salt, pepper and, if wanted, an extra spoonful of coarse mustard. Serve with the sausages, cooked potatoes and mustard on the side.

What is Grünkohl met Pinkel?

Grünkohl met Pinkel is a traditional Northern German kale dish, especially associated with the colder months. It is built around kale braised slowly with smoked meats and served with potatoes.

Pinkel is a regional smoked sausage traditionally served with kale. Here, it shares the pot with smoked sausage and bacon, while mustard and oats help give the greens a savoury, cohesive finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1100 calories, 43g protein, 83g carbs, 65g fat.

The potatoes and oats provide most of the carbohydrates, while the bacon and sausages contribute much of the fat and protein. Serve a hearty scoop of kale with a measured portion of potatoes and sausage, and add extra vegetables if you want more variety on the plate.

Build the smoky base

Bacon: Fry it first so its fat can flavour the onions and kale. Keep the crisp pieces aside and stir them back in near the end.

Onions: Let them soften in the bacon fat until translucent, rather than browning them heavily. This gives the braise a mellow savoury base.

Add the kale in batches

Fresh kale takes up a lot of space before it wilts. Add it gradually and stir between batches so the leaves soften enough to make room for the rest.

Remove the tough stems and wash the leaves well before cooking. Large pieces hold their shape better through the long braise than finely chopped leaves.

Let the sausages flavour the pot

Keep the sausages on top of the kale as it simmers, with the pot covered and the heat low. This lets them warm through while their smoky flavour mingles with the greens.

After 1.5 hours, check the consistency and stir occasionally. If the kale looks too dry, add a splash of stock rather than letting it catch on the bottom.

Use oats to bind

Oats: Stir them in with the mustard and stock so they can thicken the cooking liquid as the kale braises. They should help the dish feel moist and cohesive, not turn it into a paste.

Mustard: Coarse mustard brings a tangy contrast to the smoked meats. Keep a little extra on the side for anyone who wants a sharper flavour at the table.

Serve with potatoes

Waxy potatoes are served cooked alongside the kale, where their firm texture makes them easy to pair with the soft greens and sausage. Keep them separate until serving rather than stirring them into the braise.

For a balanced plate, include a generous portion of kale with the potatoes and sausage. The mustard on the side lets each person adjust the seasoning.

Recipe notes & tips

• Remove the kale's tough central stems before cutting or tearing the leaves.
• Add the kale gradually so it has space to wilt in the pot.
• Keep the heat low during the long simmer to prevent the bottom from catching.
• Stir now and then, and add stock a splash at a time if the kale becomes dry.
• Slice the sausages after braising so they are easier to serve alongside the greens.

Variations

• Use alternative sausages: Replace the Pinkel with smoked spicy pork sausages as suggested.
• Adjust the mustard: Stir an extra spoonful into the kale at the end for a sharper finish.
• Change the binder: Use a different suitable thickener only if you are happy to move away from the listed oats.
• Serve extra mustard: Put more coarse mustard on the table so diners can season their own plates.
• Make it meatier: Use a larger share of the listed sausage in each serving, keeping the kale and potatoes alongside.

Common mistakes to avoid

• Adding all the kale at once: Work in batches so the leaves can wilt and fit into the pot.
• Cooking over high heat: Keep the braise at a low simmer to reduce the chance of scorching.
• Letting the pot dry out: Check occasionally and add a splash of stock when needed.
• Leaving tough stems in: Remove them before cooking so the kale is more pleasant to eat.
• Stirring in the potatoes: Serve them alongside instead, so the waxy potatoes keep their shape.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, adding a splash of stock if the kale has thickened; store potatoes separately if possible.

Frequently asked questions