Main Course

Kohl und Pinkel



  • 1 lb. kale, about 12 ounces. cleaned and chopped
  • 2 pieces of sausage chopped, or 50 grams of “Bauchspeck” diced
  • 1/2 onion, chopped
  • 2 tsp. beef bouillon
  • 1 T. mustard
  • Pepper
  • Various salmon, such as bratwurst, frankfurters or other
  • Thick slice of ham (optional)
  • Directions

    1. Clean kale, remove the heavy middle stem and cut. Blanch for 1 minute in boiling hot water and drain. You may also use frozen kale (seems as if spinach) if you can find it (taken kale is popular during Germany).
    2. Brown the bacon inside of a pan, saut the onion inside it and add the kale.
    3. Cook with regard to 2-3 minutes and then add h2o to cover. Stir in ground beef bouillon.
    4. Simmer for 30 minutes.
    5. Add the mustard along with stir.
    6. Place the sausages and various meats on top of the kale and simmer for another 30 minutes.
    7. Pepper to style, salt only after tasting because the meat is salty.
    8. Serve having boiled potatoes and potatoes browned during butter and sugar.

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