Tuesday, April 7, 2020
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| North German Gruenkohl (Kale) and Sausage |
"A north German strong point, Gruenkohl (kale) and sausage was something with which my mother-in-law warmed our hearts and tummies inside the iciness. The north Germans serve this with boiled potatoes."
Ingredients :
- 1 pound kale, stemmed and chopped
- 3 slices bacon, chopped
- half of onion, chopped
- 2 cups water, or as had to cowl
- 2 teaspoons red meat bouillon granules
- 1/4 teaspoon ground nutmeg
- 1 tablespoon prepared mustard
- 1/2 pound thickly sliced cooked ham, or to flavor
- four links kielbasa sausage
- salt and ground black pepper to flavor
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H45M |
|---|
- Bring a pot of water to a boil, and stir in the kale; boil for 1 minute, and get rid of from the water with a slotted spoon. Set the blanched kale aside.
- Place bacon into a large skillet over medium heat, and prepare dinner till browned, stirring regularly, approximately 8 minutes. Stir in the onion, and prepare dinner until translucent, about 5 minutes. Stir inside the blanched kale, and cook dinner until kale is bright inexperienced and starting to turn gentle, approximately four mins. Pour in enough water to cowl, and convey the mixture to a boil. Reduce heat to a simmer, and stir within the pork bouillon granules and nutmeg. Simmer the kale till soft, approximately half-hour.
- Stir the mustard into the kale, and lay the ham slices and sausage hyperlinks on top. Simmer the kale, ham, and sausages until the sausages are cooked via, approximately 35 extra mins. Season to flavor with salt and black pepper earlier than serving.
Notes :
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