in Germany

Kale with Pinkel

updated

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Ingredients for 4 servings:

  • 1 tbsp lard
  • 2 large onions, finely chopped
  • 150 g smoked bacon, cut into cubes
  • 1 bay leaf
  • 1 kg kale
  • 500 ml meat broth
  • 8 sausages (pinkel or cooked mettwurst)
  • salt and pepper
  • Nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Melt the lard in a large pot. Add the onions and bacon and sauté. Then add the bay leaf and kale and sauté. Deglaze with the meat broth. Reduce the heat to low, cover the pot, and simmer for about 1 hour. Add the Pinkel sausages and simmer for another hour over low heat, stirring occasionally. Add a little water if necessary to prevent the kale from burning. Remove the Pinkel sausages. Season the kale with salt, pepper, and nutmeg. Arrange on plates, place the Pinkel sausages on top, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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