Ingredients
- 1- 1,5 kg fresh curly kale, washed, stems trimmed off
- 4 tablespoons schmalz (rendered duck or pork fat)
- 3 yellow onions, chopped
- 250 g piece of smoked streaky bacon, preferably cut with the rind from the butcher (geräucherter Bauchspeck)
- 1 teaspoon raw cane sugar
- pinch of ground nutmeg
- 2 tablespoons Dijon mustard (or other medium spicy mustard)
- 2 cups beef broth (500 ml)
- sea salt and freshly ground pepper, to taste
- 3 tablespoons fine cut oats
- 4 Kielbasa sausages
- 4 smoked Kaszanka, also known as Groats sausage (Pinkelwurst)
- 750 g small boiling potatoes
Instructions
- Working in batches, blanch the kale in a pot of boiling lightly salted water for about 3-4 minutes. Using a slotted spoon, transfer the kale to a large bowl of ice cold water; let cool, then drain. Squeeze out as much excess water as possible and transfer kale to a cutting board. Coarsely chop.
- In a wok or very large skillet, heat 2 tablespoons of schmalz over medium heat, add the smoked bacon, cook for 3 minutes, then turn and add the onions. Cook for 3 minutes more, then add the kale.
- Stir in the sugar, nutmeg, mustard and broth and season with a generous amount of salt and pepper. Bring to a boil, then reduce the heat to low. Simmer, covered, for 1 hour, stirring occasionally. Add the oatmeal and stir until combined. Cook for 30 minutes more, adding more broth if necessary, so that the kale does not dry out.
- Meanwhile, cook potatoes in a large pot of boiling salt water. Boil for 15 minutes or until slightly tender, yet firm in the middle; drain and rinse under cold water until cool enough to handle. Peel potatoes and set aside.
- Cook the sausages in a large pot of boiling salt water for 15 minutes.
- While the sausages are cooking, heat the remaining schmalz in a large non-stick skillet over medium heat. Add the potatoes and cook, over high heat until the potatoes are golden brown; about 8-10 minutes. Season with salt and pepper.NOTE: Remove the smoked streaky bacon piece from the pan with Grünkohl. Using a knife, separate the meat from the fat and mix it in with the kale. Discard the fat.
- Serve the potatoes and sausages alongside the “Grünkohl”. Don't forgot the mustard, you'll want this for the sausages. Enjoy!