German Kale and Potato Recipe – Oma's 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. 

Servings:

Makes 4 servings

Ingredients:

• 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

Instructions:

1. Prepare fresh kale by washing well. Strip leaves from stalks and immerse leaves briefly in boiling water to blanch. Drain and chop. Set aside.
2. Heat lard or butter in a large saucepan. Add bacon and saute lightly.
3. Add onions and saute until transparent.
4. Add kale, potatoes, and broth. Season with salt, pepper, and a pinch of allspice.
5. Cover and simmer for 20 minutes without stirring.
6. Place sausages on top of other ingredients. Cover and simmer an additional 20 minutes.
7. 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.
8. Check the seasoning and add more salt and/or pepper, as needed.

Notes/Hints:

• 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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