Best 4 Prussian Kale Recipes
**Prussian Kale: A Journey Through Culinary Heritage**
Prussian kale, also known as Grünkohl or Braunkohl, is a hearty and flavorful dish that embodies the culinary traditions of Northern Germany. This humble dish, made with kale, sausage, bacon, and potatoes, has been a staple in Prussian cuisine for centuries. Its popularity has spread beyond its regional roots, capturing the hearts of food lovers worldwide. Join us on a culinary adventure as we explore the rich history and diverse recipes of Prussian kale, offering you a taste of this beloved dish.
In this comprehensive guide, we will delve into the culinary world of Prussian kale, uncovering its origins, regional variations, and the unique ingredients that make it so special. We will provide you with step-by-step recipes for traditional Prussian kale, as well as creative modern interpretations that showcase the versatility of this dish. Whether you're a seasoned cook or a novice in the kitchen, our recipes will guide you through the process of creating this delectable dish, ensuring a flavorful and satisfying culinary experience.
From the classic preparation with smoked sausage and bacon to lighter vegetarian variations, our recipe collection caters to various dietary preferences and tastes. We'll also explore the unique flavor nuances of different kale varieties and provide tips for selecting the best ingredients to elevate your Prussian kale dish. Additionally, we'll uncover the secrets behind the perfect balance of tangy and savory flavors, ensuring that each bite is a symphony of taste.
So, prepare to embark on a culinary journey through the heart of Prussian tradition. Discover the timeless appeal of this humble dish and embrace the warmth and comfort it brings. With our comprehensive guide and diverse recipes, you'll be able to recreate this culinary gem in your own kitchen, impressing your family and friends with your newfound culinary skills. Let's dive into the world of Prussian kale and relish the flavors that have stood the test of time.
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
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.
PRUSSIAN KALE
This is a really wonderful Kale side dish originally found in the "More With Less" cookbook. Feel free to leave the bacon out if you so desire. Any other finely chopped meat would be good, or experiment with something to add a bit of flavor if you want to take it vegetarian. I used quick cooking oats because it was what I had but the original recipe calls for regular oatmeal.
Provided by ladypit
Categories Greens
Time 35m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Wash the kale and then remove the inedible middle parts.
- Chop the leaves finely.
- Place them in a large pot and cover with cold water.
- Bring it to a boil.
- When it has boiled for 2 minutes, drain and discard the water.
- Put the kale back into the pot.
- Add 1 cup water and the rest of the ingredients.
- Simmer for 10 minutes.
Tips:
- Choose the right kale: Look for tender, young kale with dark green leaves. Avoid kale with yellow or wilted leaves.
- Wash the kale thoroughly: Kale can be gritty, so be sure to wash it well before using. Rinse the leaves under cold water, then pat them dry.
- Remove the tough stems: The stems of kale can be tough and fibrous. Remove them before cooking by cutting along the center vein of each leaf.
- Use a variety of cooking methods: Kale can be cooked in a variety of ways, including sautéing, roasting, boiling, and steaming. Each method produces a different texture and flavor, so experiment to find your favorite way to cook kale.
- Add kale to your favorite dishes: Kale can be added to a variety of dishes, including soups, stews, salads, and casseroles. It's also a great addition to smoothies and juices.
Conclusion:
Prussian kale is a delicious and nutritious vegetable that can be enjoyed in a variety of ways. It's a good source of vitamins A, C, and K, as well as fiber and antioxidants. So next time you're looking for a healthy and flavorful addition to your meal, try Prussian kale.
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