German-Style Slow-Cooked Kale (Grünkohl) with Smoked Pork (Kassler)

1/ Prepare the grünkohl: Wash the grünkohl thoroughly and remove the tough stems. The tender parts can be thinly sliced if desired.

2/ ​​​​​​​​​​​​​​Blanch the grünkohl: Bring a large pot of water to a boil and add a pinch of salt. Blanch the grünkohl for 2 to 3 minutes until it turns a vibrant green. Drain using a colander, rinse with cold water to cool, then squeeze out excess moisture and roughly chop.

3/ Sauté the onion: Finely chop the onion. Heat a large pot over medium heat, add butter, and sauté the chopped onion until translucent.

4/ ​​Add the grünkohl and sauté: Add the chopped grünkohl to the pot and stir-fry it together with the onions.

5/ Start simmering:Pour in 200ml of water and add the bouillon. Stir well, cover the pot, and let it simmer on low heat for 30 minutes.

6/ Add the Kassler: Place the whole Kassler (smoked pork) block into the pot and continue simmering for another 30 minutes to allow the meat’s flavor to infuse into the broth.

7/ Add the sausages: To prevent bursting, prick small holes in the sausages using a fork before adding them to the pot. Simmer for another 15 minutes.

8/ Season to finish: Remove the Kassler and sausages from the pot and keep them warm. Season the grünkohl with salt, pepper, mustard, and allspice, stirring well to combine. [caption id="attachment_5735" align="aligncenter" width="300"]

* Allspice[/caption]

9/ Thicken the dish: Stir in the oatmeal and cook for a few more minutes, stirring occasionally, until the dish thickens slightly.

10/ Serve and enjoy: Slice the Kassler and plate the grünkohl. Arrange the sausages and Kassler on top, and serve with mustard on the side if desired.

⭐️Make Your Authentic Grünkohl mit Kassler Even Better!⭐️ 

⭐️ Kassler : Kassler is a traditional German smoked and brined pork known for its juicy texture, balanced saltiness, and smoky aroma. It’s perfect for braising, grilling, or roasting. For this recipe, I used Kassler Nacken (shoulder cut), which turned out incredibly tender and melt-in-your-mouth delicious! If you prefer a leaner, milder option, Kassler Lachs (pork loin or ham cut) is also a great choice.

⭐️ No Kassler? Try These Substitutes!: If Kassler is hard to find outside Germany, try using a block of smoked ham. 

⭐️ Keep the Kassler Whole for the Best Texture: If using a Kassler block, keep it whole while cooking to retain its juiciness and structure. Slice it just before serving for the best texture.

⭐️ Mind the Salt!: Since Kassler naturally releases salt and umami during cooking, be cautious when adding extra salt. You can also reduce the bouillon to ½ teaspoon for a milder taste.
Adjust seasoning at the end for perfect balance.

⭐ Adjusting the Water Amount: The water quantity depends on the amount of kale—feel free to adjust it as the dish simmers.

⭐️ Best Sausages for This Dish: For this recipe, I used Knackwurst from Berlin, but Mettwurst, Bockwurst, or other smoked sausages also work beautifully.

⭐️ Thickening the Dish: Oatmeal helps thicken the dish while adding subtle flavor. If you prefer, you can substitute it with cornstarch or potato starch mixed with water for a smoother consistency.

⭐️Pairing with Beer:　This dish pairs wonderfully with beer, a staple of German winters! The smoky flavors of Kassler and sausages go exceptionally well with lagers and Dunkel (dark beer). If you want to enhance the richness, a Weizen (wheat beer) is also a great choice. In particular, a Schwarzbier like Köstritzer Schwarzbier from northern Germany perfectly complements the umami depth of this dish. 🍻

This time, I didn’t have any dark beer at home, so I enjoyed it with a Pilsner instead. The crisp, refreshing taste of the Pilsner actually balanced out the richness of the Kassler quite well—an unexpected but delightful combination!😅