📝 About This Recipe
Hailing from the windswept plains of Lower Saxony and Bremen, this hearty kale stew is the ultimate winter soul food. It features frost-sweetened kale slow-simmered with smoky bacon and the legendary Pinkel sausage, a unique groat-stuffed specialty that lends a rich, nutty depth to the broth. This dish isn't just a meal; it’s a 'Kohlfahrt' tradition that brings warmth and robust, savory satisfaction to the coldest months of the year.
🥗 Ingredients
The Green Base
- 1.5 kg Fresh Kale (stripped from stems and coarsely chopped; frozen is a valid substitute)
- 2 large Onions (finely diced)
- 2 tablespoons Clarified Butter (Butterschmalz) or Lard (for authentic flavor)
The Smoked Meats
- 4-6 pieces Pinkel Sausages (Northern German groat sausages; substitute with high-quality oat-based sausage if unavailable)
- 500 g Kassler Nacken (smoked pork neck or loin, cut into thick slices)
- 4 pieces Mettwurst or Kochwurst (smoked firm sausages)
- 150 g Smoked Streaky Bacon (Speck) (in one piece or thick cubes)
The Braising Liquid & Seasoning
- 500 ml Beef or Vegetable Broth (high quality)
- 3-4 tablespoons Steel-cut Oats (Hafergrütze) (to thicken and add texture)
- 2 tablespoons Medium-Hot German Mustard (for a tangy kick)
- to taste Salt and Black Pepper (be careful with salt as meats are salty)
- 1 teaspoon Sugar (to balance the bitterness of the kale)
- 1/4 teaspoon Allspice (ground)
👨🍳 Instructions
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1
Thoroughly wash the kale in cold water. Blanch the chopped kale in a large pot of boiling salted water for 2-3 minutes, then drain and shock in ice water to preserve the color. Squeeze out excess moisture.
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2
In a large, heavy-bottomed Dutch oven, melt the clarified butter or lard over medium heat.
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3
Add the diced onions and the bacon cubes. Sauté until the onions are translucent and the bacon begins to render its fat and turn golden.
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4
Stir in the blanched kale, coating it thoroughly in the rendered fat and onions. Sauté for another 5 minutes.
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5
Pour in the broth until the kale is just barely covered. Add the mustard, sugar, allspice, and a pinch of pepper. Hold off on salt until the end.
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6
Place the whole piece of Kassler (smoked pork) and the bacon slab (if not cubed) into the kale, pushing them down so they are nestled in the greens.
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7
Cover the pot with a tight-fitting lid and simmer on low heat for about 60 minutes. The kale should become very tender and dark green.
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8
Sprinkle the steel-cut oats over the top of the stew. This is a traditional secret to achieving the perfect 'schlotzig' (creamy/thick) consistency.
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9
Prick the Pinkel sausages and Mettwurst a few times with a fork. Lay them on top of the kale. The juices from the Pinkel will seep into the stew, providing its signature flavor.
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10
Cover and simmer for an additional 30-45 minutes. The oats will swell and thicken the liquid into a rich sauce.
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11
Remove the sausages and the Kassler meat. Slice the Kassler into serving portions.
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12
Stir the kale vigorously to incorporate the oats and any rendered fat. Taste and adjust seasoning with salt, pepper, or an extra dollop of mustard if desired.
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13
Serve the kale in deep plates, topped with a piece of Kassler, one Pinkel sausage, and one Mettwurst per person.
💡 Chef's Tips
If you cannot find authentic Pinkel sausages outside of Germany, a mixture of spicy smoked sausage and a side of cooked groats or oats can mimic the flavor profile. Always wait until the end to add salt; the smoked meats and Pinkel are naturally very salty and will season the broth as they simmer. Kale tastes better after the first frost as the cold converts starches into sugars; if buying fresh in autumn, you can mimic this by placing the kale in the freezer for 24 hours. This dish is even better the next day! Like most stews, the flavors meld and deepen when reheated gently on the stove. For a smoother texture, some chefs finely chop the kale after blanching, but a coarse chop provides a more rustic, traditional mouthfeel.
🍽️ Serving Suggestions
Serve with 'Salzkartoffeln' (simple boiled potatoes) or small caramelized potatoes for a sweet-salty contrast. A cold Northern German Pilsner or a robust Doppelbock beer pairs perfectly with the smoky flavors. Keep a jar of sharp Dijon or German mustard on the table for those who like an extra zing. A small glass of Korn (German grain brandy) is the traditional digestif served after this heavy winter meal. Finish the meal with a light fruit compote, like Rote Grütze, to cleanse the palate after the rich fats.