North German Gruenkohl (Kale) and Sausage

North German Gruenkohl (Kale) and Sausage

17 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    1 h 25 m
  • Ready In

    1 h 45 m
LynJudd
Recipe by  LynJudd

“A north German specialty, Gruenkohl (kale) and sausage was something with which my mother-in-law warmed our hearts and tummies in the winter. The north Germans serve this with boiled potatoes.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Bring a pot of water to a boil, and stir in the kale; boil for 1 minute, and remove from the water with a slotted spoon. Set the blanched kale aside.
  2. Place bacon into a large skillet over medium heat, and cook until browned, stirring frequently, about 8 minutes. Stir in the onion, and cook until translucent, about 5 minutes. Stir in the blanched kale, and cook until kale is bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover, and bring the mixture to a boil. Reduce heat to a simmer, and stir in the beef bouillon granules and nutmeg. Simmer the kale until tender, about 30 minutes.
  3. Stir the mustard into the kale, and lay the ham slices and sausage links on top. Simmer the kale, ham, and sausages until the sausages are cooked through, about 35 more minutes. Season to taste with salt and black pepper before serving.

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Reviews (17)

Rate This Recipe
HoneyTiger3m
32

HoneyTiger3m

Absolut lecker!!Yum, yum in German. A variation on traditional German Winter "greens" (in Hessen, we make ours much the same, but with smoked hocks and no bacon). I made this with the bacon and we LOVED it, so it's going in my pot of this warming, filling Winter dish from now on. Oh, use thick sliced bacon.

Danielle
17

Danielle

Absolutely delicious! My German husband and his German mother Loved this! It has become a family favorite! I use a whole onion and add 2 cloves of garlic. Comes out perfect! I also serve with a warm loaf of french bread or sourdough.

TJ
12

TJ

This recipe far exceeded my expectations! I thought it sounded good and seemed like a good way to use up some ingredients I happened to have. The end result was much better than I expected. I made a few minor changes. I added two cloves minced garlic with the onion and I used a whole onion. as several other reviewers suggested. I also added a few fennel seeds.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 828 cal
  • 41%
  • Fat
  • 66.1 g
  • 102%
  • Carbs
  • 17.8 g
  • 6%
  • Protein
  • 38.7 g
  • 77%
  • Cholesterol
  • 161 mg
  • 54%
  • Sodium
  • 2696 mg
  • 108%

Based on a 2,000 calorie diet

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