Best 4 Gruenkohl Kale With Pinkel Recipes
**Gruenkohl (Kale) with Pinkel: A Savory German Dish for Your Culinary Adventure**
Embark on a culinary journey to the heart of German cuisine with Gruenkohl (Kale) with Pinkel, a traditional dish that embodies the essence of Northern German flavors. This hearty and comforting dish is a symphony of textures and tastes, featuring tender kale braised in a rich broth, succulent Pinkel sausage, and a medley of savory accompaniments. Whether you're a seasoned chef or a home cook seeking new culinary horizons, this comprehensive guide will lead you through the steps of preparing this iconic German delicacy. Discover the secrets of selecting the finest ingredients, mastering the art of braising kale, and creating an unforgettable Pinkel sausage that will elevate your Gruenkohl experience to new heights. Along the way, you'll also find a collection of complementary recipes that will enhance your meal, such as traditional German potato dumplings and a refreshing apple compote. So, gather your ingredients, prepare your taste buds, and let's delve into the world of Gruenkohl with Pinkel, a dish that promises to leave a lasting impression on your palate.
GRUENKOHL (KALE) WITH PINKEL
I found this recipe on Germandeli.com Gruenkohl is a traditional recipe from northern Germany around the Oldenburg, Bremen,Osnabruck, East Frisia area.
Provided by Dreamer in Ontario
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat up bacon drippings in a large saucepan.
- Add onions and saute until soft.
- Add kale and saute for a few minutes.
- Add salt, broth and smoked bacon.
- Cover saucepan and warm up mixture on medium heat for 5 minutes (do not cook longer).
- Add the grated potato and cook for a few minutes until thickened.
- Remove bacon and keep warm.
- Season with salt, pepper and nutmeg.
- Place the smoked pork chops and/or sausages on the Kale mixture and allow to simmer on low for 15 minutes.
- Slice the bacon and place the kale, meat and bacon on a serving dish.
- May be served with boiled potatoes or homefries.
KALE AND PINKELWURST
Provided by Robert Farrar Capon
Categories side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a deep pot, saute the onion in the butter until transparent. Add the kale and mix thoroughly. Add the water, salt (only a little at this point) and pepper and bring to a boil.
- Pierce the pinkelwurst all over with the point of a skewer and place it on top of the kale. Cover the pot tightly and simmer 1 hour, or until the kale is quite tender. Near the end, uncover and boil away any surplus liquid.
- Leaving the pinkelwurst in the pot, slit open the casing with a knife and empty its filling onto the kale. Discard the casing, mix the kale and wurst together and serve.
NORTH GERMAN GRUENKOHL (KALE) AND SAUSAGE
A north German specialty, Gruenkohl (kale) and sausage was something with which my mother-in-law warmed our hearts and tummies in the winter. The north Germans serve this with boiled potatoes.
Provided by LynJudd
Categories World Cuisine Recipes European German
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil, and stir in the kale; boil for 1 minute, and remove from the water with a slotted spoon. Set the blanched kale aside.
- Place bacon into a large skillet over medium heat, and cook until browned, stirring frequently, about 8 minutes. Stir in the onion, and cook until translucent, about 5 minutes. Stir in the blanched kale, and cook until kale is bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover, and bring the mixture to a boil. Reduce heat to a simmer, and stir in the beef bouillon granules and nutmeg. Simmer the kale until tender, about 30 minutes.
- Stir the mustard into the kale, and lay the ham slices and sausage links on top. Simmer the kale, ham, and sausages until the sausages are cooked through, about 35 more minutes. Season to taste with salt and black pepper before serving.
Nutrition Facts : Calories 827.7 calories, Carbohydrate 17.8 g, Cholesterol 160.8 mg, Fat 66.1 g, Fiber 2.9 g, Protein 38.7 g, SaturatedFat 29.2 g, Sodium 2599.1 mg, Sugar 4.5 g
GERMAN STYLE GREEN KALE (GRUENKOHL)
I am posting this for my father, who tried a version of this recipe at the Sion Brauhaus in Cologne, Germany when he was here visiting us. He enjoyed it so much, that he asked me to find a recipe for him. This recipe, as translated directly from the German version I found in "Koch Vernuegen Wie Noch Nie" is very close to what he tried. Bacon grease is really quite essential here for the flavor - please try not to use a substitute as it just won't taste quite the same. You may use any type of cooked sausage you like, however, if you decide to throw some in at the end of the cooking process. In the area of Germany I currently live in, you would most often see bratwurst added to the kale. I am guessing on the cook time as I have not acutally made this myself yet. I will warn you that this is a very ugly looking dish and may be considered an acquired taste for some, although I find it quite delicious personally.
Provided by HeatherFeather
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash the kale in lukewarm warm very well several times to remove all grit and dirt- do not dry them off- leave them dripping wet.
- Remove the hard stems from the leaves and then place the kale into a pot, put the lid on, and let it cook over medium heat until it wilts- this won't be terribly long.
- Drain in colander and then dry the leaves completely.
- Coarsley chop the kale.
- Heat the bacon grease in a skillet, add onion and cook until brown, stirring often.
- Add the kale to the pan, along with salt and pepper to taste, a pinch of freshly grated nutmeg, and a pinch of sugar.
- Add the beef broth to the vegetables and stir to mix.
- Cover and let cook 45 minutes- it should get very, very tender and will be very, very soft.
- If you prefer, briefly cook some bratwurst in hot water according to the package directions, then add them to the pot in the last 15 minutes of cooking time.
- Check seasonings again before serving.
Nutrition Facts : Calories 590.1, Fat 44.5, SaturatedFat 15.4, Cholesterol 93.1, Sodium 1889.6, Carbohydrate 27.8, Fiber 4.9, Sugar 0.8, Protein 24
Tips:
- Choose the right kale. Look for dark, leafy kale with no signs of wilting or yellowing. The best kale for Grünkohl is curly kale, also known as German kale or Scotch kale.
- Soak the pinkel overnight. This will help to rehydrate the sausage and make it more flavorful.
- Use a Dutch oven or large pot. This will ensure that the kale has enough room to cook evenly.
- Cook the kale over low heat. This will help to prevent the kale from becoming tough.
- Add the pinkel to the kale towards the end of the cooking time. This will help to prevent the sausage from drying out.
- Serve the Grünkohl with boiled potatoes and rye bread. This is the traditional way to serve this dish.
Conclusion:
Grünkohl is a hearty and flavorful German dish that is perfect for a cold winter day. The kale is cooked until tender and flavorful, and the pinkel adds a smoky and savory flavor. This dish is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
.jpg)
