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

800 gcurly kale stems removed
400 gPinkel sausage (or smoked pork sausage)
300 gKasseler pork neck (or smoked pork chop)
200 gonion diced
400 mlbeef stock
40 glard or vegetable oil
30 grolled oats (Haferflocken)
20 gDijon mustard
600 gwaxy 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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