North German Gruenkohl (Kale) and Sausage Recipe

Name: North German Gruenkohl (Kale) and Sausage
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Yield: 4
Ingredients: 1 pound kale, stemmed and chopped; 3 slices bacon, chopped; 0.5 onion, chopped; 2 cups water, or as needed to cover; 2 teaspoons beef bouillon granules; 0.25 teaspoon ground nutmeg; 1 tablespoon prepared mustard; 0.5 pound thickly sliced cooked ham, or to taste; 4 links kielbasa sausage; salt and ground black pepper to taste

Cook Time: 95 minutes

Ingredients

1 pound kale, stemmed and chopped
3 slices bacon, chopped
onion, chopped
2 cups water, or as needed to cover
2 teaspoons beef bouillon granules
teaspoon ground nutmeg
1 tablespoon prepared mustard
pound thickly sliced cooked ham, or to taste
4 links kielbasa sausage
Salt and ground black pepper to taste

Directions

Stir kale into a pot of boiling water and cook for 1 minute. Remove kale with a slotted spoon and set aside.
Cook bacon in a large skillet over medium heat until browned, stirring frequently, about 8 minutes.
Add chopped onion to the skillet and cook until it becomes translucent, about 5 minutes.
Stir in the blanched kale and cook until it turns bright green and begins to soften, about 4 minutes.
Pour in enough water to cover the mixture and bring to a boil. Reduce the heat to a simmer.
Add the beef bouillon granules and nutmeg, and continue simmering until the kale is tender, about 30 minutes.
Stir in prepared mustard and mix well.
Layer ham slices and sausage links over the kale mixture. Simmer until the sausages are fully cooked, about 35 minutes.
Season with salt and black pepper to taste, and serve hot.

Nutrition Facts

Per serving:

Calories	828
Total Fat	66g
Saturated Fat	29g
Cholesterol	161mg
Sodium	2599mg
Total Carbohydrate	18g
Dietary Fiber	3g
Total Sugars	5g
Protein	39g
Vitamin C	158mg
Calcium	171mg
Iron	3mg
Potassium	776mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

North German Gruenkohl (Kale) and Sausage

Origin and History:

Gruenkohl, or kale, has long been a staple in the northern regions of Germany. The dish is traditionally associated with the colder months and is often prepared in the late fall and winter when fresh greens are most plentiful. Kale's resilience in cold weather made it an ideal crop for northern German farmers, and it became a central part of the cuisine in regions such as Lower Saxony, Schleswig-Holstein, and Bremen. The combination of kale with sausages and smoked meats is a heartwarming, protein-rich dish that has been passed down through generations as a comforting meal for farmers and families alike.

Regional Variations:

While the basic concept of "Gruenkohl und Pinkel" (kale with sausage) is widely known, there are notable regional variations. In the northern parts of Germany, particularly in Bremen and Lower Saxony, the dish is often served with a specific type of sausage called "Pinkel," a smoked sausage filled with pork, beef, and grains. In other parts of Germany, such as Hesse, people might use smoked pork hocks instead of sausage, and in some areas, kale is served with mashed potatoes or boiled potatoes on the side. Additionally, many cooks incorporate different seasonings, such as nutmeg, mustard, or vinegar, depending on local preferences and family traditions.

Differences from Similar Dishes:

North German Gruenkohl stands out from other kale-based dishes, such as the popular American collard greens, due to the unique use of mustard and smoked meats. While collard greens in the southern United States are often slow-cooked with ham hocks and seasoned with a variety of spices, the German version is more straightforward and hearty. The addition of sausages, such as Kielbasa or Pinkel, and the distinctive use of beef bouillon and mustard makes this dish both rich in flavor and texture. Unlike other kale preparations, which might focus on the vegetable itself, Gruenkohl in northern Germany is often seen as a side dish that complements the meats it accompanies.

Where It's Typically Served:

Gruenkohl is traditionally served in the colder months, often as a festive meal during the winter holidays or after a long day of work in the fields. It is common to find it at family gatherings, especially in rural northern Germany. In some areas, it is even enjoyed during "Kohlfahrten," a unique German tradition where friends and family embark on a "kale tour" on foot or by bus, followed by a hearty meal of Gruenkohl. It is also popular in pubs and restaurants during winter, often paired with local beer to complement the hearty, savory flavors of the dish.

Interesting Facts:

1. Kale, or "Gruenkohl," has been dubbed a "superfood" due to its high levels of vitamins A, C, and K, as well as antioxidants and fiber.

2. The tradition of eating kale in northern Germany is so cherished that it has its own festival, the "Kohltage" (Kale Days), which takes place in various cities across the region.

3. While Gruenkohl is enjoyed year-round in some parts of Germany, it is most often made after the first frost, which is said to sweeten the leaves and make them more tender.

4. "Pinkel" sausages, which are traditionally used in this dish, are not widely available outside of Germany, making Gruenkohl a specialty for those who visit the region or seek out authentic German butcher shops.

FAQ about North German Gruenkohl (Kale) and Sausage Recipe

Store any leftover North German Gruenkohl (Kale) and Sausage in an airtight container in the refrigerator for up to 3-4 days. If you want to store it longer, you can freeze it for up to 3 months. When reheating, be sure to heat it thoroughly on the stove or in the microwave.

Yes, you can prepare the dish a day ahead. Just follow the recipe through the cooking process and allow it to cool. Once cooled, store it in the refrigerator in an airtight container. When ready to serve, simply reheat on the stove or in the microwave. The flavors often improve overnight!

Yes, you can swap out kielbasa for other types of sausage, such as Italian sausage or chicken sausage. For the ham, you can use smoked pork belly or ham shank for a more traditional flavor. Some variations also use turkey bacon if you prefer a lighter option.

Yes, you can use canned or frozen kale, but make sure it's unseasoned. If using canned kale, drain and rinse it well before cooking. If using frozen kale, thaw and drain any excess water before adding it to the dish.

The kale should cook for about 30 minutes in the simmering broth until it is tender. You can cook it longer if you prefer it softer or more flavorful, but 30 minutes is usually enough for most preferences.

Yes, you can adjust the seasoning to taste. If you're concerned about the salt content, reduce or omit the beef bouillon granules and use a low-sodium alternative. Be mindful when adding salt, especially if you use bacon or sausage, as they can already contribute to the saltiness of the dish.

This dish pairs wonderfully with crusty bread, such as French bread or sourdough, to help soak up the flavorful broth. You can also serve it with boiled potatoes or mashed potatoes for a heartier meal.

Yes, you can adapt this recipe for a slow cooker. After sautéing the bacon and onions, transfer them along with the kale, broth, bouillon, mustard, and sausages into the slow cooker. Cook on low for 6-8 hours until the kale is tender and the flavors have melded together.

The dish is not particularly spicy, but the mustard adds a tangy kick. If you'd like to add more heat, you can incorporate a pinch of cayenne pepper or red pepper flakes. If you prefer a milder version, you can reduce or omit the mustard.

Comments

HoneyTiger3m

10/06/2025 01:52:54 PM

Absolut lecker!!Yum, yum in German. A variation on traditional German Winter "greens" (in Hessen, we make ours much the same, but with smoked hocks and no bacon). I made this with the bacon and we LOVED it, so it's going in my pot of this warming, filling Winter dish from now on. Oh, use thick sliced bacon.

chickentender

11/26/2013 03:38:39 PM

Excellent dish. Turned out just plain warm and delicious. I used some real beef stock instead of bouillon cubes and just a bit of water to cover. I also removed the sausage near the end and browned them a bit in another skillet, returned them, then deglazed the that pan using a couple ladels of the simmering broth and added that back in as well. I used no ham but 6 slices of very thick bacon. Scrumptious and hearty.

Angie Lindsey

12/03/2021 02:06:06 AM

This is sooo good. I just made a few changes using what I had on hand. Instead of bacon I used 3 smoked pork hocks. 1 lb smoked sausage and added some garlic and a poblano pepper. Used beef stock instead of water. Threw the whole thing in the crockpot for 8 hours, without sautéing anything. It turned out GREAT!!!

reiner13

04/26/2013 12:16:29 PM

Hi I am soooo happy to find this recipe but I am born in the Ammerland in germany which is ground zero for gruehnkohl.The basic recipe is ok. But first at all use smoked pork belly instead of cooked ham and please please NO kielbasa.Instead check if you can find a german butcher who can provide you with PINKEL WURST.Thats the stuff that has to go in there.Next you can use Nutmeg but allspice is better and more onion ( 3 - 4 )and you have to cook it for hours.The longer the better.( 2 - 3 hours)Last but not least you can use kale out of the can or glass as long as it is unseasoned.Thats it.Enjoy your Gruehnkohl

Michele Zippert

12/06/2015 02:26:03 PM

I've made this as directed, but prefer my older version using ham shank. The marrow releases from the bone when left for a full hour, and the flavor is richer than with ham and kielbasa. It may take longer with ham shank, but worth the time! The recipe is also yummy as is...

Rae4sunshine

04/01/2012 01:41:29 PM

I don't eat pork so I swapped out the bacon for turkey bacon (6 strips) but I added some olive oil to replace the bacon fat, I omitted the ham and used chicken sausage. Results? Amazing!!! If you want to mix things up this is a fun way to alter the original recipe (and possible make it healthier)

FluffySlaw2451

03/27/2025 06:46:52 PM

I made this with cabbage, carrots, sausage and beef broth. With Grill Rostbratwirst sausage. Added whole sead mustard and very little salt and pepper. Turned out pretty good. Used this recipe more for inspiration but it turned out well.

Chelsea Anna B

03/03/2012 08:39:49 PM

So delicious! I made a few tweaks though. I added fresh chopped garlic cloves(3). Cut up the bacon with an added 4th strip. Used spicy mustard. Skipped the ham because we didn't have any unfortunately. Instead of kielbasa I cut 4 Italian w/ mozzarella cheese sausages into it. My family loved it! Thank you.

Sundevil2003

01/13/2017 10:06:44 PM

Ok so I wasn't really excited about this recipe but I had all the ingredients on hand so I thought I would give it a whirl. Omg! I am so glad I did. We LOVED this! Even my children. I did double the nutmeg and mustard, use a whole red onion and add garlic. I also added butter because we are on a ketogenic diet and we eat more fats. We didn't even add salt or pepper which like never happens! Bravo! For sure will be making this again!

TJ

03/08/2012 09:46:18 PM

This recipe far exceeded my expectations! I thought it sounded good and seemed like a good way to use up some ingredients I happened to have. The end result was much better than I expected. I made a few minor changes. I added two cloves minced garlic with the onion and I used a whole onion. as several other reviewers suggested. I also added a few fennel seeds.

Danielle G

02/18/2012 06:20:48 PM

Absolutely delicious! My German husband and his German mother Loved this! It has become a family favorite! I use a whole onion and add 2 cloves of garlic. Comes out perfect! I also serve with a warm loaf of french bread or sourdough.

Pamela Scott

04/18/2024 09:02:39 PM

Just delicious — nothing else to say.

Jose Arce

01/28/2019 04:15:30 PM

Fantastic recipe

Betty Casey Riesbeck

04/30/2018 09:47:18 PM

I added a can of beer and red cabbage YUMMY !

yrulivn

07/19/2014 02:22:39 PM

Added whole onion and a large baked potato.

realdad

08/20/2013 01:40:44 PM

Logically, I made a few changes which make this basic recipe simplier. After boiling the kale and adding it to the bacon and onion mixture and seasoning it, it was ready to eat. Adding any wurst or sausage would have taken any "body" away from the kale. The grated nutmeg added the perfect finish to a great dish. I may serve it over or mix with boiled potatoes to create a great Dutch dish, Boerekohl!

CJB

07/07/2013 07:31:17 PM

I was just looking for an interesting recipe to try cooking kale for the first time and came across this one - glad I tried it! As a couple of other people suggested I used a whole sweet onion and a few cloves of garlic. (Garlic always makes it better!) I didn't have ham on hand, but followed the rest pretty closely. Delicious.

S.E.

03/24/2013 12:33:57 PM

I didn't have any onions or beef bouillon and didn't want to run to the store, so sub'd some beef onion soup mix. It turned out great. I also only used kielbasa, but other than that followed the recipe.

MOOKS

11/29/2012 02:10:39 PM

I've used this recipe three times because I loved it so much. Last time I accidentally bought mustard greens instead of kale but it tasted every bit as delicious! Fantastic, and delicious with the potatoes.

Dee Fritz

06/09/2012 05:01:17 AM

I love German dishes and this one has great flavor! I used just local kielbasa sausage instead of bacon, ham & kielbasa - our local farmer's market kielbasa is the best around and packs more then enough flavor.

Cook Time: 10 minutes

North German Gruenkohl (Kale) and Sausage Recipe

Ingredients

Directions

Nutrition Facts

FAQ about North German Gruenkohl (Kale) and Sausage Recipe