German Style Kale (Grünkohl mit Pinkel)

German Grünkohl with Pinkel and Kochwurst

Grünkohl this typical Northwest German dish has a nice savory taste that complements the robustness of the Pinkel and Kochwurst sausages and potatoes that are served with it.
Course Main Course
Category German
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4
Autor elle


  • 1- 1,5 kg fresh curly kale, washed, stems trimmed off
  • 4 tablespoons schmalz (rendered duck or pork fat)
  • 3 yellow onions, chopped
  • 250 g piece of smoked streaky bacon, preferably cut with the rind from the butcher (geräucherter Bauchspeck)
  • 1 teaspoon raw cane sugar
  • pinch of ground nutmeg
  • 2 tablespoons Dijon mustard (or other medium spicy mustard)
  • 2 cups beef broth (500 ml)
  • sea salt and freshly ground pepper, to taste
  • 3 tablespoons fine cut oats
  • 4 Kielbasa sausages
  • 4 smoked Kaszanka, also known as Groats sausage (Pinkelwurst)
  • 750 g small boiling potatoes


  1. Working in batches, blanch the kale in a pot of boiling lightly salted water for about 3-4 minutes. Using a slotted spoon, transfer the kale to a large bowl of ice cold water; let cool, then drain. Squeeze out as much excess water as possible and transfer kale to a cutting board. Coarsely chop.
  2. In a wok or very large skillet, heat 2 tablespoons of schmalz over medium heat, add the smoked bacon, cook for 3 minutes, then turn and add the onions. Cook for 3 minutes more, then add the kale.
  3. Stir in the sugar, nutmeg, mustard and broth and season with a generous amount of salt and pepper. Bring to a boil, then reduce the heat to low. Simmer, covered, for 1 hour, stirring occasionally. Add the oatmeal and stir until combined. Cook for 30 minutes more, adding more broth if necessary, so that the kale does not dry out.
  4. Meanwhile, cook potatoes in a large pot of boiling salt water. Boil for 15 minutes or until slightly tender, yet firm in the middle; drain and rinse under cold water until cool enough to handle. Peel potatoes and set aside.
  5. Cook the sausages in a large pot of boiling salt water for 15 minutes.
  6. While the sausages are cooking, heat the remaining schmalz in a large non-stick skillet over medium heat. Add the potatoes and cook, over high heat until the potatoes are golden brown; about 8-10 minutes. Season with salt and pepper.

    NOTE: Remove the smoked streaky bacon piece from the pan with Grünkohl. Using a knife, separate the meat from the fat and mix it in with the kale. Discard the fat.

  7. Serve the potatoes and sausages alongside the “Grünkohl”. Don't forgot the mustard, you'll want this for the sausages. Enjoy!