Main CourseDinner

Grünkohl mit Pinkel

Name: Grünkohl mit Pinkel
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4 servings
Cuisine: german
Ingredients: 1 kg kale tough stems removed, coarsely chopped; 4 pcs pinkel sausage; 500 g Kassler (cured smoked pork loin) also known as Kassler; 150 g pork belly diced; 2 pcs yellow onion diced; 750 ml beef broth; 3 tbsp rolled oats; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1 pinch nutmeg ground; 800 g potato peeled, for boiling; 4 tbsp german mustard

A hearty and traditional German winter stew featuring slow-cooked kale, smoky Pinkel sausage, and cured pork. This savory one-pot meal is deeply flavorful and perfect for a cold day, often served with boiled potatoes and sharp mustard.

An original recipe by Forkin

Total time: 2 hr
Serves: 4
Difficulty: Medium
Per serving: 1,246 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 kgkale, tough stems removed, coarsely chopped
4 pcspinkel sausage
500 gKassler (cured smoked pork loin), also known as Kassler
150 gpork belly, diced
2 pcsyellow onion, diced
750 mlbeef broth
3 tbsprolled oats
1 tspsalt
0.5 tspblack pepper, freshly ground
1 pinchnutmeg, ground

side_dish

800 gpotato, peeled, for boiling

for serving

4 tbspgerman mustard

Equipment

slotted spoon · pot · large pot · cutting board · knife

The method

Step by step

1
In a large, heavy-bottomed pot or Dutch oven, cook the diced pork belly over medium heat until the fat has rendered and the pieces are crispy.
About 8 min
2
Using a slotted spoon, remove the crispy pork belly bits and set them aside for garnish, leaving the rendered fat in the pot.
About 1 min
Cook’s note: Don't discard the rendered fat; it's the flavorful base for the stew.
3
Add the diced onion to the pot and sauté in the pork fat until softened and translucent, about 5 minutes.
About 5 min
4
Add the chopped kale to the pot in batches, stirring to coat with the fat and allowing it to wilt down before adding the next batch.
About 10 min
Cook’s note: It may seem like too much kale at first, but it will cook down significantly.
5
Pour in the beef broth and season with salt, black pepper, and nutmeg. Stir well to combine.
About 1 min
6
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 60 minutes, stirring occasionally.
About 1 hr
7
While the kale simmers, place the potatoes in a separate pot, cover with water, and boil until tender.
About 20 min
Cook’s note: Start cooking the potatoes about 40 minutes into the kale's simmer time so they are ready at the same time.
8
After the kale has simmered for an hour, nestle the smoked pork loin and Pinkel sausages into the kale.
About 2 min
Cook’s note: Ensure the meats are mostly submerged in the liquid to cook through properly.
9
Cover the pot again and continue to simmer for another 30 minutes until the meats are heated through.
About 30 min
10
Stir in the rolled oats to thicken the stew and cook for a final 3-5 minutes.
About 5 min
Cook’s note: The oats absorb liquid and give the stew its traditional consistency.
11
Remove the cooked meats from the pot. Slice the smoked pork loin.
About 3 min
12
Serve the stewed kale with the sliced pork, a Pinkel sausage, and boiled potatoes. Garnish with the reserved crispy pork belly and offer mustard on the side.
About 5 min

Per serving

Nutrition

19%Score

Calories: 1,246.3kcal
Protein: 73.5g
Carbs: 78.2g
Fat: 75.5g
Fibre: 16.5g
Sugar: 14.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a pot on the stovetop, adding a splash of broth or water if needed.