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German Kale with Sausage (Grünkohl mit Wurst)

In Mecklenburg-Vorpommern, Grünkohl is a favorite winter meal, often served with sausage or other smoked pork and potatoes. My version cooks the kale with bacon, onion, and smoked sausage for a hearty dinner.

Ingredients:

• 2 to 3 pounds (900 g-1.4 kg) fresh kale
• ⅓ cup (75 g) lard, goose fat, or butter
• 1 onion, diced
• ½ pound (225 g) bacon, diced
• salt and pepper to taste
• 1 pound (454 g) sausage, smoked and pierced with a fork in several places
• 1 tablespoon (5 g) rolled oats or (8 g) cornstarch (to thicken)

Instructions:

1. Wash kale leaves well. Trim stalks and ribs from leaves.
2. Blanch by immersing leaves briefly in boiling water. Then, drain well.
3. Finely chop blanched kale. 
4. Melt lard, goose fat, or butter in a large saucepan.
5. Add onion and saute lightly. Add bacon and fry briefly.
6. Add kale, about ½ teaspoon salt, a little water and sausage.
7. Cover and cook on low heat about 1 hour for a traditional texture. Cook for shorter time if you prefer. Make sure it doesn't dry out - add more water as needed. Cook until kale is tender as you like. 
8. Stir in the rolled oats and simmer uncovered for 5 to 10 minutes, stirring occasionally, until thickened. Alternatively, dissolve the cornstarch in a little cold water, stir it into the kale, and cook for 1 to 2 minutes, stirring constantly.
9. Season with additional salt and pepper to taste. 

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Updated Sept 27, 2026