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Grünkohl mit Pinkel

Serves 4 to 6 Entree meat

Grünkohl mit Pinkel

Grünkohl mit Pinkel is a winter staple hailing from the northern regions of Germany, where the chill in the air calls for hearty meals. Traditionally prepared after the first frost, when kale's flavor deepens, this dish finds its place on tables during the cold months, often starring in seasonal gatherings. The recipe, passed down through generations, captures the essence of home cooking — straightforward and satisfying.

The dish features tender kale, simmered slowly with savory smoked bacon and robust Pinkel sausages, creating a comforting medley of flavors. The subtle spice of mustard and the earthy note of oat groats round out the dish, while potatoes provide a starchy counterpoint. Each bite is a warm embrace, inviting you to savor the rustic simplicity that defines this beloved northern German classic.

Ingredients

  • 1 kgkale — blanched and chopped
  • 4Pinkel sausages
  • 200 gsmoked bacon — cubed
  • 2onions — chopped
  • 4potatoes — cubed
  • 1 tspmustard
  • 2 tbspoat groats — optional
  • lard or butterfor the pot
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the kale. Wash 1 kg of kale thoroughly under cold running water to remove any dirt or grit. Strip the leaves from the tough stems and roughly chop the leaves. Set aside.
  2. In a large pot, melt a generous amount of lard or butter over medium heat. Dice 2 onions and add them to the pot, sautéing until they become translucent and fragrant, about 5 minutes. This will form the aromatic base for the dish.
  3. Add 200 g of smoked bacon to the pot. Allow the bacon to render its fat and become slightly crispy, stirring occasionally. This step infuses the dish with a smoky depth.
  4. Add the chopped kale to the pot in batches, stirring to wilt it down before adding more. Once all the kale is in, season with fine sea salt and black pepper to taste. The kale should turn a vibrant green and start to soften.
  5. Stir in 2 tbsp of oat groats and 1 tsp of mustard, mixing well to combine. The oat groats will help thicken the dish slightly and add a subtle nutty flavor.
  6. Nestle 4 Pinkel sausages into the kale mixture. Pour in enough water to just cover the ingredients, then bring to a gentle simmer. Cover the pot and let it cook for about 1 hour, or until the kale is tender and the sausages are cooked through, releasing their flavors into the dish.
  7. Meanwhile, peel and quarter 4 potatoes. In a separate pot, boil the potatoes in salted water until they are tender and easily pierced with a fork. Drain and set aside.
  8. Once the kale and sausages are done, taste the dish and adjust the seasoning if necessary. Serve the Grünkohl mit Pinkel hot, accompanied by the boiled potatoes, allowing each person to enjoy the rich, hearty flavors of this traditional northern German dish.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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