Recipes for grunkohl

"mary" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Anyone have any recipes for grunkohl, a german dish, made with kale, bacon and sausage?

Thanks

Tom

Is this what you are looking for? no sausage.

Dimitri

GRUNKOHL MIT KARTOFFELN

9 tbsp. butter, softened 3 lbs. kale
1/2 lb. lean bacon, coarsely diced
2/2 c. beef or chicken stock, fresh or canned 2 tsp. salt
3/4 tsp. ground nutmeg 9 med.-sized boiling potatoes (about 3 lbs.), peeled and cut into 1/2-
inch cubes
4/2 to 3/4 c. milk Freshly ground black pepper 2 egg yolks

With a pastry brush, coat the bottom and sides of an 8x10-inch baking dish with 1 tablespoon of
softened butter. Set the dish aside. Wash the kale thoroughly under cold running water. With a
small, sharp knife, cut away the ends and the tough stems as well as any bruised or yellowed
leaves. Drop the kale into enough lightly salted boiling water to cover it completely and boil
briskly for 10 minutes. Drain thoroughly in a colander, and with the back of a spoon press it
firmly to remove any excess liquid; then chop the kale coarsely. In a heavy 4 to 5-quart saucepan,
cook the bacon over moderate heat until it is crisp and brown. Add the kale, turning it about with
a large spoon until the leaves are coated with the fat. Then stir in the stock, 1 teaspoon of the
salt and nutmeg, and bring to a boil over high heat. Reduce the heat to low and simmer uncovered,
stirring occasionally, for 20 minutes. Meanwhile preheat the oven to 400 degrees. Drop the potatoes
into enough lightly salted boiling water to cover them completely, and boil them briskly,
uncovered, until they are tender but not falling apart. Drain thoroughly, return them to the pan
and shake them over low heat for 2-3 minutes until they are dry. Then force the potatoes through a
food mill or ricer set over a bowl. A tablespoon at a time, beat 5 tablespoons of softened butter
into the potatoes and then the milk a few tablespoons at a time, using as much of the milk as you
need to make a puree thick enough to hold its shape in a spoon. Beat in the remaining teaspoon of
salt, a few grindlings of black pepper and the egg yolks, one at a time. Taste for seasoning.
Spread the cooked kale evenly over the bottom of the prepared baking dish, smooth the potatoes over
it and dot the top with the remaining 2 tablespoons of butter cut into small pieces. Bake in the
middle of the oven for 20 minutes, or until the surface of the potatoes is golden brown. Serve at
once, directly from the baking dish.

(snip)

Quoted message said:

GRUNKOHL MIT KARTOFFELN

9 tbsp. butter, softened 3 lbs. kale
1/2 lb. lean bacon, coarsely diced
1/2 c. beef or chicken stock, fresh or canned 2 tsp. salt
1/4 tsp. ground nutmeg 9 med.-sized boiling potatoes (about 3 lbs.), peeled and cut into 1/2-
inch cubes
1/2 to 3/4 c. milk Freshly ground black pepper 2 egg yolks

With a pastry brush, coat the bottom and sides of an 8x10-inch baking

dish

Quoted message said:

with 1 tablespoon of softened butter. Set the dish aside. Wash the

kale

Quoted message said:

thoroughly under cold running water. With a small, sharp knife, cut away the ends and the tough
stems as well as any bruised or yellowed leaves. Drop the kale into enough lightly salted boiling
water to cover it completely and boil briskly for 10 minutes. Drain thoroughly in a

colander,

Quoted message said:

and with the back of a spoon press it firmly to remove any excess liquid; then chop the kale
coarsely. In a heavy 4 to 5-quart saucepan, cook the bacon over moderate heat until it is crisp
and brown. Add the kale,

turning

Quoted message said:

it about with a large spoon until the leaves are coated with the fat.

Then

Quoted message said:

stir in the stock, 1 teaspoon of the salt and nutmeg, and bring to a boil over high heat. Reduce
the heat to low and simmer uncovered, stirring occasionally, for 20 minutes. Meanwhile preheat the
oven to 400 degrees. Drop the potatoes into enough lightly salted boiling water to cover them
completely, and boil them briskly, uncovered, until they are tender but

not

Quoted message said:

falling apart. Drain thoroughly, return them to the pan and shake them

over

Quoted message said:

low heat for 2-3 minutes until they are dry. Then force the potatoes through a food mill or ricer
set over a bowl. A tablespoon at a time,

beat

Quoted message said:

5 tablespoons of softened butter into the potatoes and then the milk a few tablespoons at a time,
using as much of the milk as you need to make a

puree

Quoted message said:

thick enough to hold its shape in a spoon. Beat in the remaining teaspoon of salt, a few
grindlings of black pepper and the egg yolks, one at a

time.

Quoted message said:

Taste for seasoning. Spread the cooked kale evenly over the bottom of the prepared baking dish,
smooth the potatoes over it and dot the top with the remaining 2 tablespoons of butter cut into
small pieces. Bake in the

middle

Quoted message said:

of the oven for 20 minutes, or until the surface of the potatoes is golden brown. Serve at once,
directly from the baking dish.

Wow, those Germans don't scrimp on fat or calories, do they? <G>

Kilikini

mary said:

Anyone have any recipes for grunkohl, a german dish, made with kale, bacon and sausage?

Here is a fairly typical recipe I like. I no longer remember where I got it.

Grünkohl-Eintopf mit Mettwürstchen und magerem Speck
Kale Stew with little Mettwurst sausages and lean Speck

For 4 servings

1 kg (2.2 pounds) kale 350-400 g (12-14 oz) potatoes 375 g (13 oz) lean Speck (or substitute smoked
bacon from the belly) 2 onions 50 g (1.8 oz) goose schmalz 8 Mettwürstchen (real German smoked,
coarse ones that tend to be tough and chewy [but in a pleasant way])

Clean and thoroughly rinse the kale, blanch in salted water and chop finely. Render the goose
schmalz in a pot, add the kale, 250 g (8.8 oz) Speck and some water, and cook for 30 minutes. Add
the Mettwürstchen and cook for 20 more minutes. Peel and separately cook the potatoes. Meanwhile,
dice the remaining Speck and the onions and cook in a pan until the fat is rendered. Coarsely mash
the potatoes and add them to the kale. Mix in the rendered Speck and onions.

Victor

There's a lot of biig Germans

--
Helen

Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object
of our faith; the only faith that saves is faith in Him

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"kilikini" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

(snip)

Quoted message said:

GRUNKOHL MIT KARTOFFELN

9 tbsp. butter, softened 3 lbs. kale
1/2 lb. lean bacon, coarsely diced
1/2 c. beef or chicken stock, fresh or canned 2 tsp. salt
1/4 tsp. ground nutmeg 9 med.-sized boiling potatoes (about 3 lbs.), peeled and cut into

226/2-inch

Quoted message said:

Quoted message said:

cubes
1/2 to 3/4 c. milk Freshly ground black pepper 2 egg yolks

With a pastry brush, coat the bottom and sides of an 8x10-inch baking

dish

Quoted message said:

with 1 tablespoon of softened butter. Set the dish aside. Wash the

kale

Quoted message said:

thoroughly under cold running water. With a small, sharp knife, cut

away

Quoted message said:

Quoted message said:

the ends and the tough stems as well as any bruised or yellowed leaves. Drop the kale into
enough lightly salted boiling water to cover it completely and boil briskly for 10 minutes.
Drain thoroughly in a

colander,

Quoted message said:

and with the back of a spoon press it firmly to remove any excess

liquid;

Quoted message said:

Quoted message said:

then chop the kale coarsely. In a heavy 4 to 5-quart saucepan, cook the bacon over moderate heat
until it is crisp and brown. Add the kale,

turning

Quoted message said:

it about with a large spoon until the leaves are coated with the fat.

Then

Quoted message said:

stir in the stock, 1 teaspoon of the salt and nutmeg, and bring to a

boil

Quoted message said:

Quoted message said:

over high heat. Reduce the heat to low and simmer uncovered, stirring occasionally, for 20
minutes. Meanwhile preheat the oven to 400

degrees.

Quoted message said:

Quoted message said:

Drop the potatoes into enough lightly salted boiling water to cover them completely, and boil
them briskly, uncovered, until they are tender but

not

Quoted message said:

falling apart. Drain thoroughly, return them to the pan and shake them

over

Quoted message said:

low heat for 2-3 minutes until they are dry. Then force the potatoes through a food mill or
ricer set over a bowl. A tablespoon at a time,

beat

Quoted message said:

5 tablespoons of softened butter into the potatoes and then the milk a

few

Quoted message said:

Quoted message said:

tablespoons at a time, using as much of the milk as you need to make a

puree

Quoted message said:

thick enough to hold its shape in a spoon. Beat in the remaining

teaspoon

Quoted message said:

Quoted message said:

of salt, a few grindlings of black pepper and the egg yolks, one at a

time.

Quoted message said:

Taste for seasoning. Spread the cooked kale evenly over the bottom of

the

Quoted message said:

Quoted message said:

prepared baking dish, smooth the potatoes over it and dot the top with

the

Quoted message said:

Quoted message said:

remaining 2 tablespoons of butter cut into small pieces. Bake in the

middle

Quoted message said:

of the oven for 20 minutes, or until the surface of the potatoes is

golden

Quoted message said:

Quoted message said:

brown. Serve at once, directly from the baking dish.

Wow, those Germans don't scrimp on fat or calories, do they? <G>

Kilikini