Anyone have any recipes for grunkohl, a german dish, made with kale, bacon
and sausage?

Thanks

Tom

"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.

(snip)
>
> 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.
>

Wow, those Germans don't scrimp on fat or calories, do they? <G>

Kilikini

mary > wrote:

> Anyone have any recipes for grunkohl, a german dish, made with kale, bacon
> and sausage?

Here is a fairly typical recipe I like. I no longer remember where I
got it.

Grünkohl-Eintopf mit Mettwürstchen und magerem Speck
Kale Stew with little Mettwurst sausages and lean Speck

For 4 servings

1 kg (2.2 pounds) kale
350-400 g (12-14 oz) potatoes
375 g (13 oz) lean Speck (or substitute smoked bacon from the belly)
2 onions
50 g (1.8 oz) goose schmalz
8 Mettwürstchen (real German smoked, coarse ones that tend to be tough
and chewy [but in a pleasant way])

Clean and thoroughly rinse the kale, blanch in salted water and chop
finely. Render the goose schmalz in a pot, add the kale, 250 g (8.8 oz)
Speck and some water, and cook for 30 minutes. Add the Mettwürstchen
and cook for 20 more minutes. Peel and separately cook the potatoes.
Meanwhile, dice the remaining Speck and the onions and cook in a pan
until the fat is rendered. Coarsely mash the potatoes and add them to
the kale. Mix in the rendered Speck and onions.

Victor

There's a lot of biig Germans

--
Helen

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him

<>< ><>
www.peagramfamily.com
http://www.mompeagram.homestead.com/



225/190/145





"kilikini" > wrote in message
...
>
> (snip)
> >
> > 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.
> >
>
> Wow, those Germans don't scrimp on fat or calories, do they? <G>
>
> Kilikini
>
>