Grünkohl (Kale Stew)

A rustic winter stew where kale turns tender after slow cooking. The smoked pork belly and sausages release their fat to coat every leaf, creating a rich texture and a deep smoky flavor.

• Prep time: 40 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 1692
• Protein: 72 g
• Carbs: 30 g
• Fat: 144 g

Ingredients

• 1 kg Kale ( leaves removed and chopped )
• 500 g Semi-salted pork belly ( whole )
• 2 piece Morteau sausage ( whole )
• 150 g Smoked lardons ( as is )
• 2 piece Onion ( sliced )
• 50 g Lard ( for cooking )
• 3 tbsp Oat flakes ( to bind )
• 1 tbsp Whole grain mustard ( at the end )
• 1 pinch Black pepper ground
• 4 piece Pinkel sausage ( whole )
• 500 ml Beef stock ( hot )

Instructions

1. Kale preparation

   Remove the hard stems from the kale. Blanch the leaves in a large pot of boiling water for 3 minutes to soften them, then plunge them into cold water. Coarsely chop.

2. Cooking base

   In a large cast-iron casserole, melt the lard. Add the chopped onions and smoked bacon bits. Sauté without browning until the onions are translucent.

3. Long simmering

   Add the chopped kale, the whole pork belly, and the beef broth. Bring to a boil then lower the heat. Cover and simmer over low heat for about 1 hour 30 minutes. The kale should turn dark green and absorb the meat juices.

4. Finishing and thickening

   Add the Morteau sausages and Pinkel sausages on top of the kale 30 minutes before the end of cooking. Once the meat is tender, remove the pork belly and sausages to slice them. Pour the oat flakes and mustard into the pot to thicken the cooking juice: the sauce should coat the kale.

Chef's tips

• Grünkohl is better reheated the next day when the flavors have had time to settle.
• If the liquid reduces too fast, add a bit more broth: the kale should never burn at the bottom of the pot.
• Do not salt at the beginning, the pork belly and bacon will provide enough saltiness.

Storage

Keep for up to 3 days in the refrigerator in an airtight container. Freezes perfectly.