A north German specialty, Gruenkohl (kale) and sausage was something with which my mother-in-law warmed our hearts and tummies in the winter. The north Germans serve this with boiled potatoes.

LynJudd
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of water to a boil, and stir in the kale; boil for 1 minute, and remove from the water with a slotted spoon. Set the blanched kale aside.

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  • Place bacon into a large skillet over medium heat, and cook until browned, stirring frequently, about 8 minutes. Stir in the onion, and cook until translucent, about 5 minutes. Stir in the blanched kale, and cook until kale is bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover, and bring the mixture to a boil. Reduce heat to a simmer, and stir in the beef bouillon granules and nutmeg. Simmer the kale until tender, about 30 minutes.

  • Stir the mustard into the kale, and lay the ham slices and sausage links on top. Simmer the kale, ham, and sausages until the sausages are cooked through, about 35 more minutes. Season to taste with salt and black pepper before serving.

Nutrition Facts

828 calories; 66.1 g total fat; 161 mg cholesterol; 2599 mg sodium. 17.8 g carbohydrates; 38.7 g protein; Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/19/2011
Absolut lecker!!Yum yum in German. A variation on traditional German Winter "greens" (in Hessen we make ours much the same but with smoked hocks and no bacon). I made this with the bacon and we LOVED it so it's going in my pot of this warming filling Winter dish from now on. Oh use thick sliced bacon. Read More
(37)

Most helpful critical review

Rating: 3 stars
08/20/2013
Logically I made a few changes which make this basic recipe simplier. After boiling the kale and adding it to the bacon and onion mixture and seasoning it it was ready to eat. Adding any wurst or sausage would have taken any "body" away from the kale. The grated nutmeg added the perfect finish to a great dish. I may serve it over or mix with boiled potatoes to create a great Dutch dish Boerekohl! Read More
25 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/19/2011
Absolut lecker!!Yum yum in German. A variation on traditional German Winter "greens" (in Hessen we make ours much the same but with smoked hocks and no bacon). I made this with the bacon and we LOVED it so it's going in my pot of this warming filling Winter dish from now on. Oh use thick sliced bacon. Read More
(37)
Rating: 5 stars
12/19/2011
Absolut lecker!!Yum yum in German. A variation on traditional German Winter "greens" (in Hessen we make ours much the same but with smoked hocks and no bacon). I made this with the bacon and we LOVED it so it's going in my pot of this warming filling Winter dish from now on. Oh use thick sliced bacon. Read More
(37)
Rating: 5 stars
02/18/2012
Absolutely delicious! My German husband and his German mother Loved this! It has become a family favorite! I use a whole onion and add 2 cloves of garlic. Comes out perfect! I also serve with a warm loaf of french bread or sourdough. Read More
(18)
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Rating: 5 stars
03/09/2012
This recipe far exceeded my expectations! I thought it sounded good and seemed like a good way to use up some ingredients I happened to have. The end result was much better than I expected. I made a few minor changes. I added two cloves minced garlic with the onion and I used a whole onion. as several other reviewers suggested. I also added a few fennel seeds. Read More
(13)
Rating: 4 stars
02/22/2012
We enjoyed this. My husband isn't a huge fan of kielbasa but had seconds of this and said he would eat it again. I served it over boiled red potatoes. Also did add ham because I didn't have any but I can see how it would be tasty. Read More
(8)
Rating: 4 stars
04/26/2013
Hi I am soooo happy to find this recipe but I am born in the Ammerland in germany which is ground zero for gruehnkohl.The basic recipe is ok. But first at all use smoked pork belly instead of cooked ham and please please NO kielbasa.Instead check if you can find a german butcher who can provide you with PINKEL WURST.Thats the stuff that has to go in there.Next you can use Nutmeg but allspice is better and more onion ( 3 - 4 )and you have to cook it for hours.The longer the better.( 2 - 3 hours)Last but not least you can use kale out of the can or glass as long as it is unseasoned.Thats it.Enjoy your Gruehnkohl Read More
(7)
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Rating: 5 stars
01/03/2012
Ser gut! This was exactly what the doctor ordered on our first frigid night of the winter season. Filling hearty and flavorful. Read More
(6)
Rating: 5 stars
12/25/2011
Just like my mother used to make it and she is from Wennebostel/Wedemark. Thanks for the this recipe Read More
(5)
Rating: 5 stars
03/03/2012
So delicious! I made a few tweaks though. I added fresh chopped garlic cloves(3). Cut up the bacon with an added 4th strip. Used spicy mustard. Skipped the ham because we didn't have any unfortunately. Instead of kielbasa I cut 4 Italian w/ mozzarella cheese sausages into it. My family loved it! Thank you. Read More
(5)
Rating: 5 stars
05/12/2014
I didn't have any onions or beef bouillon and didn't want to run to the store so sub'd some beef onion soup mix. It turned out great. I also only used kielbasa but other than that followed the recipe. Read More
(4)
Rating: 3 stars
08/20/2013
Logically I made a few changes which make this basic recipe simplier. After boiling the kale and adding it to the bacon and onion mixture and seasoning it it was ready to eat. Adding any wurst or sausage would have taken any "body" away from the kale. The grated nutmeg added the perfect finish to a great dish. I may serve it over or mix with boiled potatoes to create a great Dutch dish Boerekohl! Read More