Gruenkohl und Pinkel Recipe

Ingredients

• 2 pounds (900g) kale, stems removed and leaves chopped 2 pounds (900g) kale, stems removed and leaves chopped
• 4 Pinkel sausages 4 Pinkel sausages
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the caraway seeds, smoked paprika, black pepper, and salt to the pot. Stir well to combine the flavors.
3. 3.
   Add the chopped kale to the pot and stir until it wilts slightly.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the kale is tender.
5. 5.
   While the kale is cooking, grill or pan-fry the Pinkel sausages until they are browned and cooked through.
6. 6.
   Once the kale is tender, remove the pot from the heat. Serve the Gruenkohl und Pinkel hot, with the sausages on top.

Treat your ingredients with care...

• Kale — Make sure to remove the tough stems before chopping the leaves. Massaging the kale with a bit of olive oil before cooking can help tenderize it further.
• Pinkel sausages — If Pinkel sausages are not available, you can substitute with other smoky sausages such as Kielbasa or Bratwurst.

Tips & Tricks

• For added flavor, you can sauté the Pinkel sausages before grilling or pan-frying them.
• Serve Gruenkohl und Pinkel with a dollop of mustard on the side for an extra kick.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve Gruenkohl und Pinkel hot, with the sausages placed on top of the kale. Accompany it with boiled potatoes or crusty bread to soak up the flavorful broth.

Presentation advice

Present the Gruenkohl und Pinkel in a large serving dish, allowing the vibrant green kale to be the centerpiece. Garnish with a sprinkle of smoked paprika and fresh parsley for a pop of color.