Grünkohl mit Pinkel

Name: Grünkohl mit Pinkel
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: DE
Ingredients: curly kale stems removed; Pinkel sausage (or smoked pork sausage); Kasseler pork neck (or smoked pork chop); onion diced; beef stock; lard or vegetable oil; rolled oats (Haferflocken); Dijon mustard; waxy potatoes boiled

North German braised curly kale slow-cooked with smoked Pinkel sausage and Kasseler pork — a beloved winter feast from Bremen, served with boiled potatoes and mustard.

📅January 10, 2026

20mPrep

90mCook

4Servings

⭐ 4.6Rating

🥨

Nutrition Facts (per serving)

Protein 29%Fat 51%Carbs 20%

490kcalCalories

36gProtein

28gFat

24gCarbs

6gFiber

Ingredients

👥4

1.8 lbcurly kale stems removed
14⅛ ozPinkel sausage (or smoked pork sausage)
10⅝ ozKasseler pork neck (or smoked pork chop)
7⅛ ozonion diced
1⅔ cupbeef stock
1⅜ ozlard or vegetable oil
1⅛ ozrolled oats (Haferflocken)
20 gDijon mustard
1⅓ lbwaxy potatoes boiled

Instructions

Blanch kale in boiling salted water for 5 minutes; drain and roughly chop.
Sauté onion in lard until golden; add kale and oats; stir.
Add stock; nestle sausage and Kasseler into the pot; bring to a simmer.
Cover and cook over low heat for 75 minutes, stirring occasionally.
Season generously; serve with boiled potatoes and a dollop of mustard.

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