Oma’s Kale, Potato and Smoked Sausage Stew (Grünkohl mit Kartoffeln)

Method10 steps · about 1 hr 5 min

1. 1

   Step 1: Wash the 2 lb fresh kale well and strip its leaves from the tough stalks. Bring enough separate blanching water to a boil, immerse the leaves for about 30 seconds, then drain thoroughly, squeeze out excess water and chop the leaves. Set the prepared kale aside.

   Blanch kale leaves · 1 minUses 2 lb fresh kale · water for washing and blanching kale, drained afterwards

2. 2

   Step 2: Heat the 3 tablespoons lard in a large saucepan. Add the 4 slices diced bacon and sauté lightly; stop before the bacon becomes crisp.

   Uses 3 tablespoons lard · 4 slices diced bacon

3. 3

   Step 3: Add the diced large onion (1 large) to the bacon and retained fat. Sauté until the onion is translucent, keeping the heat low enough to avoid premature browning.

   Uses lightly sautéed bacon and retained lard from step 2 · 1 large diced onion

4. 4

   Step 4: Add the prepared chopped kale and your chosen 2–3 lb potato cubes to the bacon and onion. Pour over the 1 quart chicken broth. Season with salt and black pepper to taste and the 1 pinch allspice.

   Uses bacon, onion and retained fat from step 3 · blanched, drained and chopped kale from step 1 · chosen 2–3 lb peeled and cubed russet potatoes · 1 quart chicken broth · salt to taste for the stew · black pepper to taste for the stew · 1 pinch allspice

5. 5

   Step 5: Cover and bring the stew to a gentle simmer. Lower the heat and simmer for 20 minutes without stirring.

   Simmer kale and potatoes · 20 minUses kale, potato, bacon and broth mixture from step 4

6. 6

   Step 6: Place the 1 lb already fully cooked smoked sausage on top of the stew. Cover and simmer gently for another 20 minutes, until the kale and potatoes are tender and the sausage is hot through. If the sausage was previously cooled as leftovers, heat its center to 74°C (165°F).

   Heat smoked sausage in stew · 20 minUses kale and potato stew after the first simmer in step 5 · 1 lb fully cooked smoked sausage

7. 7

   Step 7: Lift out the hot sausage and keep it warm separately. If you want to thicken the stew, mix the optional 2–3 tablespoons cornstarch with a little cold water until smooth. Keep the stew hot and stir it gently to avoid breaking the potato cubes.

   Uses hot sausage and kale-potato stew from step 6 · optional 2–3 tablespoon cornstarch supply for slurry · a little cold water, only if making the optional slurry

8. 8

   Step 8: If thickening, stir only enough of the prepared cornstarch slurry into the hot stew to reach your preferred thickness. Let it return to a gentle simmer and cook until the sauce thickens, handling the potatoes gently. Leave unused slurry aside. If skipping thickening, keep the same stew ready for seasoning.

   Uses hot kale-potato stew with the sausage removed in step 7 · prepared cornstarch slurry from step 7, only as much as needed

9. 9

   Step 9: Taste the actual stew and adjust with a little more salt or black pepper only as needed.

   Uses kale-potato stew, optionally thickened in step 8 · additional salt only as needed · additional black pepper only as needed

10. 10

    Step 10: Divide the seasoned kale-and-potato stew and reserved hot smoked sausage between 4 servings. Offer ready grainy mustard on the side if desired.

    Uses seasoned kale-potato stew from step 9 · hot smoked sausage reserved in step 7 · ready grainy mustard, if desired