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Grünkohl
Another recipe that I have made twice in the last week is Grünkohl. When Tobin first got to Germany, he raved about this dish. It has taken me two years to finally seek out a recipe. I never even tasted it in Germany for it was "out of season." (In February)
Frankly, it is really more of a "Bacon Soup," hence it is truly delicious. You can vary the amounts of all the fatty things to your preference. For those of you who have already tried kale, this recipe brings none of the bitterness that kale can deliver. It is simply good and hearty.
From Seriouseats.com: When cooked properly, grünkohl has a rather delicate and savory taste excellently complemented by the fatty and heavy mettwurst (pork sausage). Often found at Christmas markets and served with various kinds of sausages and pork cuts, it should always be accompanied by a healthy dose of alcoholic beverages. (my emphasis!)
Original recipe makes 4 servings (They say. There were 3 of us eating this and we polished it off and still wanted more.
My adaptations follow in parentheses. Basically I doubled it in many respects:
Total prep time takes about an hour. I have read that the longer you cook it, the better.
1 pound kale, stemmed and chopped (Use 2 lbs kale)
3 slices bacon, chopped (Use 6)
1/2 onion, chopped (Use one whole)
2 cups water, or as needed to cover (Just barely cover. Use the minimal amount of water so you get more of a stew and less of a soup.)
2 teaspoons or 2 cubes of bouillon granules
1/4 teaspoon ground nutmeg (Try doubling)
1 tablespoon prepared mustard (Used brown mustard) (Try doubling)
1/2 pound thickly sliced cooked ham, or to taste (omitted because I didn't have any)
4 links kielbasa sausage (I used enough so each person got about 5 inches of kielbasa)
salt and ground black pepper to taste
In the following directions I wonder if blanching the kale helps rid the mixture of its bitter flavor. I juggled a few pots so that I could cook the onions and bacon in the same pot which I used for cooking the entire dish. The blanching I did using separate pots that were easy to rinse out when done.
Another recipe that I have made twice in the last week is Grünkohl. When Tobin first got to Germany, he raved about this dish. It has taken me two years to finally seek out a recipe. I never even tasted it in Germany for it was "out of season." (In February)
Frankly, it is really more of a "Bacon Soup," hence it is truly delicious. You can vary the amounts of all the fatty things to your preference. For those of you who have already tried kale, this recipe brings none of the bitterness that kale can deliver. It is simply good and hearty.
From Seriouseats.com: When cooked properly, grünkohl has a rather delicate and savory taste excellently complemented by the fatty and heavy mettwurst (pork sausage). Often found at Christmas markets and served with various kinds of sausages and pork cuts, it should always be accompanied by a healthy dose of alcoholic beverages. (my emphasis!)
Original recipe makes 4 servings (They say. There were 3 of us eating this and we polished it off and still wanted more.
My adaptations follow in parentheses. Basically I doubled it in many respects:
Total prep time takes about an hour. I have read that the longer you cook it, the better.
1 pound kale, stemmed and chopped (Use 2 lbs kale)
3 slices bacon, chopped (Use 6)
1/2 onion, chopped (Use one whole)
2 cups water, or as needed to cover (Just barely cover. Use the minimal amount of water so you get more of a stew and less of a soup.)
2 teaspoons or 2 cubes of bouillon granules
1/4 teaspoon ground nutmeg (Try doubling)
1 tablespoon prepared mustard (Used brown mustard) (Try doubling)
1/2 pound thickly sliced cooked ham, or to taste (omitted because I didn't have any)
4 links kielbasa sausage (I used enough so each person got about 5 inches of kielbasa)
salt and ground black pepper to taste
In the following directions I wonder if blanching the kale helps rid the mixture of its bitter flavor. I juggled a few pots so that I could cook the onions and bacon in the same pot which I used for cooking the entire dish. The blanching I did using separate pots that were easy to rinse out when done.
