John Myers
Kale and Pinkel La Netti
The perfect kale and pinkel la netti recipe with a picture and simple step-by-step instructions.
- 2 size Canned kale
- 120 g Lard / fat
- 0,5 liter Vegetable broth
- 2 medium sized Fresh onions
- 120 g Bacon white
- Salt
- Ground pepper
- Pinch of sugar
- Place a large saucepan on the stove and let the lard melt in it. Then add the onions, cut into coarse cubes, and let them cook until they are translucent. Drain the kale thoroughly in a colander and then add to the onions and lard. Stir everything well …
- Then add the vegetable stock and simmer on medium heat for about 20 minutes. Cut the fat bacon into fine cubes and fry in a pan, then add (with the cracklings or without) to the kale. Stir well again … and season to taste with salt and pepper and a pinch of sugar. It is best to let the kale steep overnight.
- The next day, bring the cabbage to the boil again and then let it simmer on low temperature … place the cabbage and pee sausages on top of the kale and let them get hot. Boiled potatoes go well with it.
- Tip 4: Traditionally, Kasseler slices and smoked pork belly are served for the extended form of cabbage and pee meals. Cabbage sausages are very similar to those of the Mettenden in other regions …
- Explanation of the Pinkelwurst … Pinkel is a smoked, coarse-grained grützwurst that is eaten with kale in north-west Germany, especially in the area around Oldenburg and Bremen as well as in Friesland, while in the more eastern areas of northern Germany Bregenwurst is more of a traditional kale dish. In the southern parts of the German-speaking area, Pinkel is practically unknown and hardly available.
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