Oma's Kale and Potato Recipe ~ Grünkohl mit Kartoffeln
Make this kale and potato recipe on your stovetop, sort of like a stew, that includes smoked sausage. A one pot meal that's comfort food, just like Oma made.
This sort of reminds me of a German classic, the Grünkohl mit Kartoffeln und Pinkel, a dish that consists of kale and potatoes with a traditional sausage called Pinkel.
Makes 4 servings
- 2 pounds fresh kale
- 3 tablespoons lard or butter
- 4 slices bacon, diced
- 1 large onion, diced
- 2 - 3 pounds russet potatoes, peeled and cubed
- 1 quart chicken broth
- salt, pepper, allspice
- 1 pound smoked sausage
- Veloutine or cornstarch, as needed
- Prepare fresh kale by washing well. Strip leaves from stalks and immerse leaves briefly in boiling water to blanch. Drain and chop. Set aside.
- Heat lard or butter in a large saucepan. Add bacon and saute lightly.
- Add onions and saute until transparent.
- Add kale, potatoes, and broth. Season with salt, pepper, and a pinch of allspice.
- Cover and simmer for 20 minutes without stirring.
- Place sausages on top of other ingredients. Cover and simmer an additional 20 minutes.
- Remove sausages and thicken cooking liquid, if desired, by gently stirring in just enough Veloutine to thicken. If you are using cornstarch, mix about 2 to 3 tablespoons of cornstarch in some cold water. Stir in just as much as you need. Try not to break up the potatoes while you are thickening the gravy.
- Check the seasoning and add more salt and/or pepper, as needed.
- Delicious with mustard served on the side.
- You can use canned or jarred kale. Just drain well before adding to the onions and bacon.
- You can also use frozen kale. Thaw and drain well before using.
- Instead of sausage, use kielbasa, Polish sausage, kasseler, or smoked meat (such as pork hocks).
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