Kale and Pinkel Sausage

KALE AND PINKEL SAUSAGE

Gruenkohl und Pinkel is a hearty and comforting dish commonly enjoyed in northern Germany, especially during the colder months. It’s often served at special occasions and gatherings.

Good For:

Lunch

Ingredients

2 lbs kale, washed, stems removed, and chopped
1 Pinkel sausage (or other smoked sausage), sliced
1 onion, chopped
2 tablespoons butter or oil
1 cup beef or vegetable broth
1 teaspoon caraway seeds

Salt and pepper to taste
1 teaspoon sugar (optional, to balance the bitterness of kale)
Potatoes, boiled, for serving
Mustard, for serving

Step 1

In a large pot, heat the butter or oil over medium heat. Add the chopped onions and sauté until they are soft and translucent.

Step 2

Add the chopped kale to the pot. Stir and cook for a few minutes until the kale starts to wilt.

Step 3

Pour in the beef or vegetable broth to the pot. Add the caraway seeds and sugar (if using). Stir everything together. Reduce the heat to low, cover the pot, and let the kale simmer for about 30-40 minutes. The kale should become tender and flavorful.

Step 4

While the kale is simmering, you can prepare the Pinkel sausage. If the Pinkel sausage is not pre-cooked, you can simmer it in water separately until it’s cooked through.

Step 5

Once the kale is cooked, taste and adjust the seasoning with salt and pepper.

Step 6

Serve the Gruenkohl und Pinkel hot, traditionally with boiled potatoes and Pinkel sausage. You can also serve it with a dollop of mustard on the side.