Grünkohl mit Pinkel
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a pot on the stovetop, adding a splash of broth or water if needed.
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