Grünkohl (Kale Stew)
Ingredients
- 1 kgKale (leaves removed and chopped)
- 500 gSemi-salted pork belly (whole)
- 2 pcMorteau sausage (whole)
- 150 gSmoked lardons (as is)
- 2 pcOnion (sliced)
- 50 gLard (for cooking)
- 3 tbspOat flakes (to bind)
- 1 tbspWhole grain mustard (at the end)
- 1 pinchBlack pepper ground
- 4 pcPinkel sausage (whole)
- 500 mlBeef stock (hot)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for up to 3 days in the refrigerator in an airtight container. Freezes perfectly.
