Grünkohl: Cooked kale.

**Introduction**:

In the heart of winter, there's nothing quite as comforting as a steaming bowl of Grünkohl, or as it's known in Northern Germany, the 'Oldenburg Palm.' This hearty kale stew is a classic German delicacy, rich with smoky meats and earthy greens. Below is a traditional Grünkohl recipe from "CALLEkocht - Grandma's Recipes" that will transport you to a cozy German kitchen.

**Ingredients**:

- 2 kg (about 4.4 lbs) kale, cleaned and roughly chopped

- 300 g (about 10.5 oz) Kassler (smoked pork loin), can substitute with neck or other cuts if preferred

- 200 g (about 7 oz) pork belly, cut into pieces

- 2 large onions, diced

- 4 tbsp mustard (preferably grainy)

- Salt, to taste

- Ground black pepper, to taste

- Smoked sausage or 'Pinkel' (optional), to taste

- Water, as needed

**Prep Time**: 25 minutes

**Cook Time**: 1 hour 45 minutes

**Total Time**: 2 hours 10 minutes

**Equipment**:

- Large pot

- Cutting board and knife

- Slotted spoon

**Instructions**:

1. Begin by thoroughly washing the kale. Despite looking clean, it comes from a field, so it should be washed vigorously at least 2-3 times to remove any dirt or impurities.

2. Fill a large pot with water and bring it to a boil. Blanch the kale in the boiling water for about 3 minutes until it wilts. Use a slotted spoon to remove the kale and let it cool before chopping it roughly. Keep the water in the pot to blanch the rest of the kale.

3. In the same pot, blanch any remaining kale. Once finished, chop it as you did with the first batch but do not overdo it; the kale should still be recognizable after cutting.

4. In a large pot, begin to render the pork belly, allowing it to start releasing some fat. Then add in the diced onions and sauté them until they're translucent. Season with salt and pepper, keeping in mind the seasoning is for both the onions and the entire kale and meat dish.

5. Once the onions are softened, stir in the mustard. Doing this before adding the kale allows for even distribution of the mustard throughout the dish.

6. Add the chopped kale to the onion mixture and stir to combine.

7. Place the sliced Kassler (smoked pork loin) at the bottom of the pot, pressing it down into the kale. Make sure there's enough room to add the pork belly on top.

8. Pour in water, just enough to see it through the layer of kale but not too much. The goal is for most of the liquid to evaporate during cooking to concentrate the flavors.

9. Cover and let the stew simmer for approximately 1 hour and 15 minutes on a low flame, checking occasionally.

10. For the last 15 minutes of cooking, add the smoked sausages or 'Pinkel' if you choose to include them.

11. After the full cooking time, the liquid should have reduced, and the meats and kale thoroughly cooked through and infused with the flavors of the onion and mustard.

12. Serve hot with your favorite sides, such as boiled potatoes or fresh bread.

**Cooking Tips**:

- Looking for a vegetarian option? Simply omit the meats and use vegetable broth for added flavor.

- Adjust the consistency according to your preference by adding more or less water during the stewing process.

**Servings**: 4 generous servings with the potential for seconds.

This hearty Grünkohl recipe is a winter warmer from CALLEkocht - Grandma's Recipes. Watch the full process and get immersed in the art of traditional German cooking on their YouTube channel at https://www.youtube.com/@CALLEkocht.

#traditional #comfortfood #familyrecipe #hearty

YouTube channel - CALLEkocht - Grandma's Recipes: https://www.youtube.com/@CALLEkocht

Grünkohl: Cooked kale.