Grünkohleintopf
The odd-sounding ingredient Pinkelwurst is a specialty from the Hanseatic Cities in Germany's North.
Region Bremen, Hamburg, Lower Saxony
Servings 6
Ingredients
- 2-1/2 - 3 lbs kale washed, stems and ribs removed
- 2 Tbsp vegetable oil
- 2 medium yellow onions peeled and chopped
- 2 Tbsp rolled oats
- 1 lb smoked pork loin
- 1 Pinkelwurst or other smoked boiling sausage such as kielbasa
- 2 smoked boiling sausages
- salt and freshly milled black pepper
- generous pinch ground nutmeg
Instructions
- Bring a large pot of salted water to a boil. Plunge the kale into the water and blanch for 1 to 2 minutes. Drain the kale well in a colander and chop it coarsely.
- Heat the oil in a large saucepan and add the onions. Sauté until translucent. Add the kale and 2 cups water. Stir in the oats and bring to a boil, then reduce the heat and simmer for 30 minutes. Add 1 cup water in 1/4-cup increments, if necessary. The stew should be very moist but not soupy.
- Add the pork loin and the Pinkelwurst, and cook over low heat for 30 minutes. Add the smoked sausages and up to 1/2 cup water, if necessary. Cook for 30 minutes. The smoked sausages should only be added for the last 30 minutes of the cooking time, otherwise they will burst.
- Season with salt, pepper, and nutmeg. Serve with boiled or caramelized potatoes.
