How Is Kale Traditionally Prepared?

In the classic variant, kale is heartily prepared together with pinkel. This is a smoked grützwurst that consists of, among other things, diced bacon, onions, salt, pepper, barley grits, and beef tallow. Depending on tradition, Kassler, boiled sausages, smokers, and streaky bacon are also added to the classic kale stew in Oldenburg and Bremen, Mettenden in Westphalia, and Bregenwurst in Hanover and Braunschweig. In many northern German regions, Kasseler is also served, which is also used to refine our kale stew.

For the stew, the kale is first freed from withered leaves and from the leaf veins or stalks. Then it is thoroughly washed, roughly chopped, and blanched. The green cabbage is pre-cooked in boiling salted water for a few minutes and then quenched with ice water.

In a large casserole, heat butter and oil and sauté chopped onions. The kale is added and seasoned with mustard, grated nutmeg, pepper, and salt, and then deglazed with beef broth. Depending on the region and taste, the appropriate meat is then added.

The whole thing then has to stew for two hours with the lid closed. Cook the sausages either in the casserole for the last 45 minutes or separately in boiling water. Fried or boiled potatoes and mustard go well with classic kale. Caramelized potatoes are also common. The typical North German classic kale recipe for cooking can be found here.