And it's German!
Grünkohl mit Mettwurst (Curly Kale with sausage)
I ordered some coarse German sausage (Mettenden) amongst the Bratwurst, Currywurst and Bockwurst from German Deli London to use in a suitable dish. The Grünkohl seemed like an ideal recipe to use it in.
I stretched the meal out over two evenings - first night it was served up with boiled new potatoes and next night I fried the left over potatoes to follow the recipe below a bit more closely. It worked better with the fried potatoes in my opinion.
I didn't use the smoked pork chops as recommended in the recipe below, as it was pretty 'meat heavy' but just used some lardons to get the smoked bacon flavour.
All washed down with a glass or two of Bitburger...
This is a translated recipe which I have edited to try and make it easier to follow...
2 servings
500g kale
2 inch thick slices of bacon (replace with medium pack of smoked bacon lardons)
2 Mettwurst
2 Kassler smoked pork chops (optional)
1 medium onion
200-230g small potatoes - unpeeled
1 tbsp mustard - medium hot
200ml vegetable stock
to fry some butter
1 to 1.5 tablespoons of oatmeal to bind (optional)
salt, pepper and nutmeg for seasoning
Dice the onion very finely.
Melt about 1 tbsp butter in a large skillet or a roasting pan and fry the onion to golden yellow.
Then add the bacon and fry on medium heat on both sides and then add the kale and cook for a few minutes.
Season with pepper and nutmeg and a little salt (the salted bacon and cured Kassler already contain salt as does the veg stock, so be economical adding more) and finally stir in the mustard.
Then pour about half of the vegetable stock to the pan and then leave it on low heat with the lid closed to simmer for about 45 minutes.
Stir occasionally and pour in a little more vegetable stock if the kale dries out.
After three quarters of an hour, arrange the pork sausage around the pan and let it simmer for another 30 minutes closed.
While the sausage cooks cook the potatoes in slightly salted water.
OPTIONAL - After half an hour add the smoked pork chops
and leave with the lid closed for about 20 minutes, turn once shortly after 10 minutes.
In the meantime, we can divide our potatoes, then melt some butter in another pan
and fry them on both sides vigorously to which we season with a little salt.
If there is too much fluid in the kale we just remove the meat from the pan and stir about a tablespoon (possibly more) oatmeal to absorb the liquid and let it boil for a few minutes.
If necessary add more salt, pepper and nutmeg, then return the meat back to the pan so it does not cool.
Each serving consists of smoked pork chop, a piece of bacon and a sausage along with a good spoonful of kale and some sauteed baby potatoes on the plate.
The pleasantly spicy kale proved to be a real treat. In combination with the delicate, lean smoked pork, the spicy bacon and coarse, well-cooked sausage as well as solid, partially crispy fried potatoes an absolutely delicious and above all very satisfying lunch or dinner dish.
