A northern German specialty, gruenkohl (kale) and sausage was something my mother-in-law made to warm our hearts and tummies in the winter. Northern Germans serve this with boiled potatoes.
Preparation Details
Prep Time: 25 mins
Cook Time: 1 hr 35 mins
Total Time: 2 hrs
Servings: 4
Ingredients
- 1 pound kale, stemmed and chopped
- 3 slices bacon, chopped
- ½ onion, chopped
- 2 cups water, or as needed to cover
- 2 teaspoons beef bouillon granules
- ¼ teaspoon ground nutmeg
- 1 tablespoon prepared mustard
- ½ pound thickly sliced cooked ham, or to taste
- 4 links kielbasa sausage
- salt and ground black pepper to taste
Steps
- Stir kale into a pot of boiling water and cook for 1 minute. Remove kale with a slotted spoon and set aside.
- Cook bacon in a large skillet over medium heat until browned, stirring frequently, about 8 minutes. Stir in onion and cook until translucent, about 5 minutes. Stir in blanched kale and cook until bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover and bring to a boil. Reduce the heat to a simmer and stir in bouillon granules and nutmeg. Simmer until kale is tender, about 30 minutes.
- Stir mustard into the skillet. Lay ham slices and sausage links over kale mixture and simmer until sausage is cooked through, about 35 minutes. Season with salt and black pepper.
