Gruenkohl (Kale) With Pinkel

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (796 ml) can kale
  • 50
    g bacon drippings (original recipe in German asks for pork schmaltz. I think bacon drippings would be the closest in fl) or 50 g lard (original recipe in German asks for pork schmaltz. I think bacon drippings would be the closest in fl)
  • 2
    onions, diced
  • 1
    lb smoked streaky bacon (not slices-purchase a piece of smoked bacon from a deli)
  • 1
    large potato
  • 1
    teaspoon salt (to taste)
  • 14
    teaspoon pepper (to taste)
  • 4
    smoked pork chops (Kassler) or 4 small smoked sausage (Pinkel or any other more salty one)
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DIRECTIONS

  • Heat up bacon drippings in a large saucepan.
  • Add onions and saute until soft.
  • Add kale and saute for a few minutes.
  • Add salt, broth and smoked bacon.
  • Cover saucepan and warm up mixture on medium heat for 5 minutes (do not cook longer).
  • Add the grated potato and cook for a few minutes until thickened.
  • Remove bacon and keep warm.
  • Season with salt, pepper and nutmeg.
  • Place the smoked pork chops and/or sausages on the Kale mixture and allow to simmer on low for 15 minutes.
  • Slice the bacon and place the kale, meat and bacon on a serving dish.
  • May be served with boiled potatoes or homefries.
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