Grünkohl mit Pinkel
Introduction to Grünkohl mit Pinkel
Grünkohl mit Pinkel is a beloved traditional dish from Northern Germany, particularly popular in the regions of Lower Saxony, Bremen, and Oldenburg. This hearty dish is a winter staple, often served during the cold months and associated with convivial gatherings known as "Grünkohlfahrten." Grünkohlfahrten are excursions where friends and family stroll through the countryside and conclude with a warming meal of Grünkohl mit Pinkel. The dish consists of tender green kale stewed with onions, pork fat, and regional sausages known as Pinkel. This flavorful combination not only warms the body but also nourishes the spirit with its rich cultural heritage.
Ingredients Needed
- Grünkohl (Kale) - 2 kg
- Pork belly - 500g
- Pork fat (or lard) - 100g
- Onions - 2 large
- Vegetable bouillon - 1 liter
- Mustard - 2 tbsp
- Salt - to taste
- Pepper - to taste
- Oats (optional for thickening) - 100g
- Pinkel sausages - 4
- Potatoes (for serving) - 1 kg
Preparation Steps
Step 1: Preparing the Kale
Start by cleaning and trimming the Grünkohl. Remove the tough central stems and thoroughly wash the leaves to eliminate any grit. Once cleaned, blanch the leaves in boiling water for about 5 minutes. This process softens the kale and enhances its digestibility. Drain the Grünkohl and set it aside.
Step 2: Preparing the Meat
Cut the pork belly into large chunks. In a heavy-bottomed pot, render the pork fat over medium heat until it is golden and crispy. Remove the crispy bits and set them aside for later use.
Cooking Process
Step 3: Cooking the Kale
In the same pot with the rendered fat, add the chopped onions and sauté until translucent. Incorporate the blanched Grünkohl, stirring well to coat with the flavorful fat. Pour in the vegetable bouillon and bring the mixture to a boil.
Step 4: Simmering the Dish
Add the chunks of pork belly to the pot along with mustard, salt, and pepper to taste. Cover and simmer gently for approximately 90 minutes, stirring occasionally to prevent sticking. Adjust the seasoning as needed throughout the cooking time.
Step 5: Adding the Sausages
About 30 minutes before the end of the simmering time, tuck the Pinkel sausages into the Grünkohl mixture, ensuring they are covered by the bubbling stew. If using oats for thickening, incorporate them at this stage for a heartier texture.
Serving Suggestions
Step 6: Serving Grünkohl mit Pinkel
Once cooked, serve this traditional dish with boiled potatoes, known locally as "Bratkartoffeln." The crispy potatoes complement the tender, savory Grünkohl and Pinkel beautifully. For added flavor, sprinkle the reserved crispy bits of pork fat atop each serving.
Enjoying the Meal
Grünkohl mit Pinkel is best enjoyed in a warm setting with plenty of good company. Traditionally, it is paired with a hoppy beer or a dry Riesling wine. Its robust flavors are a reminder of the simplicity and richness of German culinary traditions.
For timing your meal perfectly, consider using a cooking timer to keep track of each stage of the cooking process. This ensures that each element is cooked to perfection without unnecessary stress.