Classic North German Grünkohl (Kale) and Sausage Recipe

Experience the flavors of traditional North German cuisine with this hearty and delicious Grünkohl (Kale) and Sausage recipe. A popular winter dish, this recipe combines tender kale leaves with flavorful sausages, bacon, and potatoes. Slowly cooked to perfection, this dish is both comforting and satisfying. Serve with a side of mustard and warm bread for a truly authentic North German experience.

Ingredients

• 2 pounds fresh kale
• 1 pound smoked bacon, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound smoked sausage, sliced
• 1 pound cooked bratwurst, sliced
• 4 medium potatoes, peeled and diced
• 2 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon caraway seeds
• Mustard, for serving

Directions

1. Prepare the kale by removing the tough stems and tearing the leaves into bite-sized pieces.
2. In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set it aside, leaving the bacon grease in the pot.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
4. Add the sliced smoked sausage and bratwurst to the pot and cook until browned.
5. Return the cooked bacon to the pot and add the diced potatoes, chicken broth, salt, black pepper, nutmeg, and caraway seeds.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, or until the potatoes are tender.
7. Add the prepared kale to the pot, cover, and cook for an additional 15 minutes, or until the kale is wilted and tender.
8. Taste and adjust the seasonings if needed.
9. Serve the Grünkohl hot, with a side of mustard and warm bread.

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