"mary" > wrote in message
...
> Anyone have any recipes for grunkohl, a german dish, made with kale, bacon
> and sausage?
>
> Thanks
>
> Tom

Is this what you are looking for? no sausage.

Dimitri

GRUNKOHL MIT KARTOFFELN

9 tbsp. butter, softened
3 lbs. kale
1/2 lb. lean bacon, coarsely diced
1/2 c. beef or chicken stock, fresh or canned
2 tsp. salt
1/4 tsp. ground nutmeg
9 med.-sized boiling potatoes (about 3 lbs.), peeled and cut into 1/2-inch
cubes
1/2 to 3/4 c. milk
Freshly ground black pepper
2 egg yolks

With a pastry brush, coat the bottom and sides of an 8x10-inch baking dish
with 1 tablespoon of softened butter. Set the dish aside. Wash the kale
thoroughly under cold running water. With a small, sharp knife, cut away
the ends and the tough stems as well as any bruised or yellowed leaves.
Drop the kale into enough lightly salted boiling water to cover it
completely and boil briskly for 10 minutes. Drain thoroughly in a colander,
and with the back of a spoon press it firmly to remove any excess liquid;
then chop the kale coarsely. In a heavy 4 to 5-quart saucepan, cook the
bacon over moderate heat until it is crisp and brown. Add the kale, turning
it about with a large spoon until the leaves are coated with the fat. Then
stir in the stock, 1 teaspoon of the salt and nutmeg, and bring to a boil
over high heat. Reduce the heat to low and simmer uncovered, stirring
occasionally, for 20 minutes. Meanwhile preheat the oven to 400 degrees.
Drop the potatoes into enough lightly salted boiling water to cover them
completely, and boil them briskly, uncovered, until they are tender but not
falling apart. Drain thoroughly, return them to the pan and shake them over
low heat for 2-3 minutes until they are dry. Then force the potatoes
through a food mill or ricer set over a bowl. A tablespoon at a time, beat
5 tablespoons of softened butter into the potatoes and then the milk a few
tablespoons at a time, using as much of the milk as you need to make a puree
thick enough to hold its shape in a spoon. Beat in the remaining teaspoon
of salt, a few grindlings of black pepper and the egg yolks, one at a time.
Taste for seasoning. Spread the cooked kale evenly over the bottom of the
prepared baking dish, smooth the potatoes over it and dot the top with the
remaining 2 tablespoons of butter cut into small pieces. Bake in the middle
of the oven for 20 minutes, or until the surface of the potatoes is golden
brown. Serve at once, directly from the baking dish.