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Grükohl mit Pinkel (Rauchenden) | Bake to the roots

Grünkohl mit Pinkel (Kale with Smoked Knockwurst)

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  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 01:00
  • Total Time: 01:30
  • Yield: 4 1x
  • Category: Lunch
  • Cuisine: Germany


Classic German dish in winter – kale with smoked knockwurst aka. Grünkohl mit Pinkel (at least in Bremen)



50 oz. (1,4 kg) kale
3.5 oz. (100g) bacon, diced
3 large onions, diced
23 garlic cloves, diced
1.4 oz. (40g) lard
8.5 fl. oz. (250ml) vegetable broth
8.5 fl. oz. (250ml) water
8 Bremer Pinkel (or smoked knockwurst)
32 oz. (900g) small, waxy potatoes
some fat for frying
salt, pepper
12 tbsp. Dijon mustard
3 tbsp. rolled oats


1. Pluck the kale leaves from the stalks, wash and drain them, then roughly chop em. Dice the bacon finely. Peel and chop the onions and garlic cloves. Set aside.

2. Add the lard to a large pot and heat up. Add the diced bacon and fry until browned nicely. Add the diced onions and garlic and cook until soft and glossy. When everything got some color add the kale and mix to combine. Cook until the kale lost most of its volume, then add the veggie broth and water and bring to a boil. Reduce the heat, cover, and let the kale simmer for about 1 hour. Stir once in a while and add the sausages after about 30 minutes so they can cook through together with the kale.

3. While the kale is simmering, boil the potatoes in salted water until they are done – takes about 20 minutes. Take the potatoes out of the water, let some cold water run over them, and then peel them. Heat up a pan with some fat and fry the potatoes until nicely browned all around. Season with some salt and pepper.

4. Add the mustard and the oat flakes to the kale and stir in. Season with salt and pepper to your liking. Serve the kale with the sausages and fried potatoes on the sides.


Enjoy cooking!