Sautéed German Green Kale with Bacon & Bratwurst
Experience the heartwarming flavors of traditional German cuisine with this sautéed green kale recipe. Inspired by a delightful dish enjoyed at the Sion Brauhaus in Cologne, this version combines hearty, nutrient-rich kale with the rich flavors of bacon grease, sweet onions, and optional bratwurst for a satisfying dish. The cooking process transforms the kale into a tender, savory delight that's perfect as a side dish or a standalone meal. While the presentation may be rustic, the comfort of this dish is undeniable. Perfect for lunch or a hearty snack, this recipe is bound to become a family favorite.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
fresh green kale
2 lbs (washed and coarsely chopped)
small onion
1 (diced finely)
bacon grease
3 tablespoons (for sautéing)
salt
1 teaspoon (to taste)
white pepper
2 dashes (to taste)
freshly grated nutmeg
1 pinch (for seasoning)
granulated sugar
1 pinch (for balancing flavor)
hot beef broth
1/4 liter (warm)
bratwurst
1 lb (optional, cooked as per package instructions)
Instructions
1
Begin by thoroughly washing the fresh green kale in lukewarm water several times to remove all grit and dirt. It's important not to dry the kale afterward; leave the leaves dripping wet.
2
Remove the tough stems from the kale leaves and place the kale in a large pot. Cover the pot with a lid and cook it over medium heat until it wilts, which should only take a few minutes.
3
Once wilted, drain the kale in a colander and allow it to cool slightly. Then, use a knife to coarsely chop the kale into smaller pieces.
4
In a large skillet, heat the bacon grease over medium heat. Once hot, add the finely diced onion and cook until the onions are nicely browned, stirring frequently.
5
Add the chopped kale to the skillet, followed by salt, white pepper, freshly grated nutmeg, and granulated sugar. Stir well to combine the ingredients evenly.
6
Pour in the hot beef broth, cover the skillet, and let the mixture simmer for about 45 minutes on medium-low heat. The kale should become very tender and soft during this time.
7
If you're using bratwurst, briefly cook them in hot water according to the package directions, then add them to the pan during the last 15 minutes of the cooking time, stirring to incorporate.
8
Before serving, taste the dish and adjust the seasonings as needed. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this traditional German dish?
The dish is called Sautéed German Green Kale with Bacon & Bratwurst.
What was the inspiration for this kale recipe?
This recipe was inspired by a dish enjoyed at the Sion Brauhaus in Cologne, Germany.
How much fresh green kale is needed for this recipe?
The recipe requires 2 lbs of fresh green kale.
How should the kale be washed?
The kale should be washed thoroughly in lukewarm water several times to remove all grit and dirt.
Should I dry the kale after washing it?
No, it is important not to dry the kale; the leaves should be left dripping wet.
What should be removed from the kale before cooking?
The tough stems should be removed from the kale leaves.
How do I initially cook the kale to make it wilt?
Place the kale in a large pot, cover with a lid, and cook over medium heat until it wilts.
What do I do after the kale has wilted?
Drain the kale in a colander, let it cool slightly, and then coarsely chop it.
What type of fat is used to sauté the onions?
Three tablespoons of bacon grease are used for sautéing.
How should the onion be prepared and cooked?
One small onion should be finely diced and cooked in bacon grease until it is nicely browned.
What seasonings are added to the chopped kale?
The kale is seasoned with salt, white pepper, freshly grated nutmeg, and granulated sugar.
Why is granulated sugar included in this recipe?
A pinch of granulated sugar is used for balancing the flavors of the dish.
What type of broth is used to simmer the kale?
The recipe calls for 1/4 liter of hot beef broth.
How long should the kale mixture simmer?
The mixture should simmer for about 45 minutes on medium-low heat.
What should the final texture of the kale be?
The kale should become very tender and soft during the simmering process.
Is the bratwurst mandatory for this recipe?
No, the bratwurst is an optional ingredient.
How much bratwurst is suggested if I choose to include it?
The recipe suggests 1 lb of bratwurst.
How should the bratwurst be prepared before adding it to the kale?
Briefly cook the bratwurst in hot water according to the package directions.
When is the bratwurst added to the pan?
The bratwurst should be added during the last 15 minutes of the cooking time.
What is the recommended serving temperature for this dish?
The dish should be served warm.
Can this recipe be served as a standalone meal?
Yes, it is described as perfect as either a side dish or a standalone meal.
Is this recipe suitable for lunch?
Yes, it is perfect for lunch or a hearty snack.
How would you describe the presentation of this dish?
The presentation is described as rustic, but the comfort of the dish is undeniable.
What tags are associated with this recipe?
Tags include German cuisine, kale, bratwurst, bacon, comfort food, healthy, and traditional recipe.
Does this recipe have a vegetarian option?
Yes, the recipe is tagged as having a vegetarian option.
What should I do just before serving the dish?
Taste the dish and adjust the seasonings as needed before serving.
What is the specific type of pepper used for seasoning?
The recipe specifies two dashes of white pepper.
How many ingredients are in this recipe?
There are a total of 9 ingredients listed.
What are the primary flavor components of this dish?
The primary flavors are hearty kale, rich bacon grease, sweet onions, and savory spices.
How should the nutmeg be prepared for the seasoning?
The nutmeg should be freshly grated.