Grükohl und pinkelwurst or slow-braised kale and pork hails from Bremen in the northwest of Germany. Surprisingly delicious, this hearty winter dish is traditionally served after a kohlfahrt which when translated means ‘cabbage ride’ but instead refers to a brisk walk or hike – undertaken in the cold, done no doubt to earn the pleasure of sitting fireside and tucking into this dish.
3-4
Serves
15m
Prep
1.5h
Cook
Ingredients
- 2 bunches kale (approximately 400-500g after trimming)
- 120g piece pancetta (or speck)
- 40ml olive oil
- 2 brown onions, finely chopped
- 500ml beef broth, warm
- 20g mustard (Mild German, Dijon, or hot English)
- 500g pork belly rashers
- 2 pork chops
- 2 cheese kransky sausages
- 20g butter
- Pepper and salt only at the end if required
- Buttery boiled potatoes and extra mustard to serve
Method
1. To prepare the kale
Boil a large pot of salted water. Wash the kale then remove the leaves from the thick centre stems. Discard the stems and roughly chop the leaves (if you would prefer a finer texture to the end dish the leaves can be finely chopped). Blanch the kale in the boiling water. Set aside.
2. To make the stew
Using a large, deep frying pan over medium-high heat, sauté the pancetta in the olive oil until golden brown. Add the onions in with the pancetta and sauté for a couple of minutes. Add the kale to the pancetta and onion mixture and combine, cooking for 2-3 minutes. Pour over the warm broth and stir through the mustard. Lay the pork belly rashers over the kale, cover and simmer over a gentle heat for an hour (checking the liquid level periodically), after 45 minutes add the pork chops. After an hour add the kransky sausages and simmer covered (or partially covered if there is more liquid than you would like) for a final 30 minutes. Just before serving, remove the meats and stir through the butter, season to taste.
3. To serve
Serve on a platter with buttery boiled potatoes and extra mustard.
