Oma Shows How to Cook Kale – Grünkohl
I'll show you how to cook kale, turning it into a traditional German dish that is both hearty and healthy. Yumminess in your tummy!
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 to 3 pounds fresh kale
- ⅓ cup lard, goose fat, or butter
- 1 onion, diced
- ½ pound bacon, diced
- salt to taste
- 1 pound sausage, smoked and pierced with a fork in several places (optional)
- 1 tablespoon rolled oats or 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 (if using).
- 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
Thicken cooking liquid by adding rolled oats (the traditional way) or dissolve cornstarch in a bit of water and add enough to thicken, stirring constantly.
- 9
Season with additional salt and pepper to taste.