Gruenkohl With Pinkel: A Taste of Northern Germany

The aroma alone transports me back to a chilly Christmas market in Bremen, bundled in a thick scarf, the air thick with woodsmoke and the savory scent of simmering kale. A steaming plate of Grünkohl mit Pinkel – that hearty stew of tender kale, smoky bacon, and flavorful sausage – was the perfect antidote to the winter chill. It was a dish that spoke of tradition, family, and the simple pleasures of a good, honest meal shared with loved ones. It’s a memory, and a flavor, I cherish.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Servings: 4
• Dietary Type: Varies (see notes)

Ingredients

• 1 (796 ml) can kale
• Salt to taste
• 50 g bacon drippings (or pork schmaltz or lard)
• 2 onions, diced
• 1 cup beef broth
• 1 lb smoked streaky bacon (a piece from the deli, not slices)
• 1 large potato
• 1 teaspoon salt (to taste)
• ¼ teaspoon pepper (to taste)
• 1 pinch ground nutmeg
• 4 smoked pork chops (Kassler) or 4 small smoked sausage (Pinkel or any other salty sausage)

Ingredient Notes:

• Dietary considerations: This recipe is easily adaptable. Vegetarians can omit the bacon and pork chops/sausage and use vegetable broth for a satisfying meal. To make it gluten-free, ensure your sausages are gluten-free.
• Kale: Fresh kale can be used instead of canned. You’ll need about 1 lb of fresh kale. Wash it thoroughly, remove the tough stems, and chop it coarsely. You may need to adjust the cooking time slightly.
• Bacon drippings/Schmaltz/Lard: Bacon drippings add a lovely smoky flavor. If you don’t have bacon drippings, pork schmaltz (rendered pork fat) is the most authentic choice. Lard is a good substitute if you can’t find schmaltz. Vegetable oil can be used in a pinch, but the flavor will be significantly different.
• Smoked Streaky Bacon: Look for a piece of smoked bacon from your local deli. It should be a solid piece that you can dice, not pre-sliced bacon.
• Pinkel Sausage: Pinkel is a traditional smoked oat sausage from Northern Germany. It can be difficult to find outside of that region. Any other salty, smoked sausage will work well as a substitute, such as Kielbasa.
• Smoked Pork Chops (Kassler): Kassler are smoked pork chops, commonly available in Germany. If you cannot find Kassler, any smoked pork chop or even smoked ham hock will work.

Equipment Needed

• Large saucepan or Dutch oven
• Grater
• Knife
• Cutting board
• Serving dish

Instructions

1. Heat the bacon drippings (or schmaltz/lard) in a large saucepan or Dutch oven over medium heat.
2. Add the diced onions and sauté until softened, about 5-7 minutes. Stir frequently to prevent burning.
3. Add the kale (drained if canned) to the saucepan and sauté for a few minutes, stirring to combine it with the onions and fat.
4. Pour in the beef broth and add the smoked streaky bacon (cut into ½-inch dice).
5. Cover the saucepan and warm the mixture on medium heat for 5 minutes. Important: Do not cook longer at this stage; you just want to bring the ingredients together.
6. Grate the potato using a coarse grater. Add the grated potato to the saucepan and cook for a few minutes, stirring occasionally, until the mixture begins to thicken slightly. The potato will act as a natural binder, giving the stew a richer consistency.
7. Remove the smoked bacon from the saucepan and keep warm. Set aside. You will slice it and add it back at the end.
8. Season the kale mixture with salt, pepper, and a pinch of ground nutmeg. Taste and adjust the seasonings as needed. Remember that the bacon and sausage will also add salt, so be careful not to over-salt at this stage.
9. Place the smoked pork chops (Kassler) and/or sausages on top of the kale mixture. Ensure they are nestled in the kale so they cook evenly.
10. Reduce the heat to low, cover the saucepan, and allow the mixture to simmer gently for 15 minutes. This allows the flavors to meld and the pork chops/sausages to cook through.
11. Remove the pork chops/sausages and slice the reserved bacon.
12. Place the kale, pork chops/sausages, and sliced bacon on a serving dish.

Expert Tips & Tricks

• Browning the Bacon: For extra flavor, brown the diced bacon in the same pan before adding the onions. Remove the browned bacon and set it aside, then use the rendered bacon fat to sauté the onions. Add the bacon back to the stew in step 4.
• Preventing Sticking: To prevent the kale from sticking to the bottom of the pan during simmering, stir it occasionally. If the mixture becomes too dry, add a splash more beef broth.
• Achieving the Right Consistency: The consistency of the stew should be thick but not dry. If it’s too watery, simmer it uncovered for a few minutes to allow some of the liquid to evaporate. If it’s too thick, add a little more beef broth.
• Make-Ahead Tip: The kale mixture can be made a day ahead of time. Store it in the refrigerator and reheat it before adding the pork chops/sausages.
• Enhancing the Flavor: For a richer flavor, add a bay leaf or a teaspoon of caraway seeds to the stew during simmering.

Serving & Storage Suggestions

Serve Grünkohl mit Pinkel hot, straight from the saucepan. It’s traditionally served with boiled potatoes or pan-fried potatoes (home fries). A dollop of mustard or a side of pickled beets also complements the dish nicely.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stew in a saucepan over medium heat, or microwave until heated through. If the kale has dried out, add a splash of beef broth or water during reheating. Freezing is not recommended as the texture of the kale will change.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	45g	69%
Saturated Fat	20g	100%
Cholesterol	120mg	40%
Sodium	2500mg	104%
Total Carbohydrate	25g	8%
Dietary Fiber	5g	20%
Sugars	5g	N/A
Protein	35g	70%

Variations & Substitutions

• Vegetarian/Vegan Version: Omit the bacon and pork chops/sausage. Use vegetable broth instead of beef broth. Add smoked tofu or tempeh for a smoky flavor. Consider adding other vegetables such as carrots, parsnips, or celery root.
• Spicier Version: Add a pinch of red pepper flakes or a dash of hot sauce to the stew for a kick.
• Sweet and Sour Version: Add a tablespoon of apple cider vinegar and a teaspoon of brown sugar to the stew for a sweet and sour flavor profile.
• Using Different Greens: While kale is traditional, you can experiment with other hearty greens like collard greens or Swiss chard. Adjust cooking times as needed.
• Regional Adaptation: In some regions, mustard seeds or juniper berries are added for extra flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh kale instead of canned?
A: Absolutely! You’ll need about 1 pound of fresh kale. Wash it thoroughly, remove the tough stems, and chop it coarsely. You may need to adjust the cooking time slightly, as fresh kale may take a bit longer to soften.

Q: I can’t find Pinkel sausage. What can I use as a substitute?
A: Pinkel sausage can be hard to find outside of Germany. Kielbasa, andouille, or any other salty, smoked sausage will work well as a substitute.

Q: Can I make this recipe ahead of time?
A: Yes, the kale mixture can be made a day ahead of time. Store it in the refrigerator and reheat it before adding the pork chops/sausages.

Q: How do I prevent the kale from sticking to the bottom of the pan?
A: Stir the kale occasionally during simmering. If the mixture becomes too dry, add a splash more beef broth.

Q: Is this recipe gluten-free?
A: The base recipe is gluten-free, but it depends on the type of smoked sausage you use. Always check the ingredient list to ensure your sausages are gluten-free.

Final Thoughts

This Grünkohl mit Pinkel is more than just a recipe; it’s a taste of Northern Germany, a connection to tradition, and a celebration of simple, hearty flavors. I encourage you to try this recipe and experience the warmth and comfort it brings. Feel free to experiment with variations and substitutions to make it your own. And don’t hesitate to share your feedback and creations – I’d love to hear how it turns out! Guten Appetit!