German style Gruenkol (Kale) and Sausage

(UPDATED) One of my current roommates has a German husband and thus is our resident expert on all things German. I told her about my recent blogging and obsession with kale, and she then whips up this traditional northern Germany recipe of sausage and kale that is one of her husbands favorites. Her husband is actually in Germany as we speak, so it was a fitting tribute to him there…(where I am sure he is having some of it there traditional German style *smiles*). I tried to find a recipe online that was similar to what she made (Recipe), but I will briefly lay out what I saw her do while making it.


  • 1 lb of Kale (stemmed, washed and chopped)
  • 1 onion (chopped)
  • 1/2 package of bacon
  • 1 lb of small sausage links (cut in half)
  • 2 lbs of Kielbasa sausage (scored and cut into fourths)
  • 1 lb potatoes (cut into large chunks)
  • salt & pepper to taste


  • In a large pot, cook down kale in a pot filled half way up with water.
  • While kale is cooking, sauteed sausages and bacon in a large skillet. The bacon is broken up into smaller bits as it gets crispier.
  • When the sausage and bacon are done cooking, transfer to pot with the cooked kale.
  • Pour water into skillet and scrap up the “bits”. Transfer the liquid to the pot.
  • Add the potatoes and the chopped onion to the pot and fill with water until everything is covered.
  • Bring to boil and then simmer until potatoes/onion are tender.
  • Season dish with the secret ingredient Fondor (a blend of onion, garlic and delicious spices and herbs…according to my roommate a German favorite!)

*Note: my roommate said that her husband with drain most of the liquid when serving himself and then add mustard to the sausages. I ate it just as it was made and it was also tasty that way!

This was a delicious treat today (especially because I didn’t have to make it *smiles*), but by no means have I made this myself. Any comments or suggestions are greatly appreciated!!!!


Kale with Bacon and Cannellini Beans

Image of Kale with Bacon and Cannellini Beans
As it has been established…I love Kale. But what is better than kale…kale with bacon (my most favorite food there is). This recipe maybe one of my favorite ways to cook kale. Unlike my other two kale dishes, this dish tastes less like a winter only recipe and is an easy week night dish, that can be used as a side or often in my case the main meal. People have also used this as a pasta topping or as a room-temp salad. I personally love it warm. There is so much to love about this recipe from the great texture combinations to all the flavoring with the bacon and the balsamic vinegar. I love, love vinegar so if you are starting out try using the original amount and go from there. This is originally a recipe I got from Weight Watchers which I have adapted for my own tastes. Prep time:  10 min.Cook time:  32 min.Serves: 4. The changes are in bold italics:
3 slice(s) uncooked reduced-fat bacon
3 clove(s) (medium) garlic clove(s), minced
1/2 tsp crushed red pepper flakes
1 cup(s) (chopped) uncooked onion(s), diced   **I added one medium onion chopped
1 pound(s) uncooked kale, stemmed, roughly chopped   **You can add more kale depending on what ratio of bean/kale you like
1 cup(s) canned chicken broth, or beef broth
15 oz canned cannellini beans, rinsed and drained
1 tsp kosher salt
1 Tbsp balsamic vinegar   **I add about double this
1 tsp sugar, in the raw


  • Set a large, heavy pot or skillet over medium heat; add bacon and cook to desired crispness. Remove bacon from pot and set aside; leave bacon drippings in pot.
  • Add garlic and red pepper flakes to bacon drippings (this is a great way to utilize all the parts of the food product and cut down on adding additional calories to a recipe by needed to add extra oil to saute); cook, stirring, until garlic becomes fragrant, about 30 seconds. Add onion; cook, stirring occasionally, until soft, about 5-8 minutes. Add kale; cook, stirring occasionally, until it starts to wilt, about 5 to 7 minutes. Add broth; cover and simmer over low heat until kale is just tender, about 8 to 10 minutes (if you want the kale to retain more of its structure then cook the kale for less time only until it turns the “cooked” green color, instead of cooking it until it is cooked spinach like). Add beans; simmer, uncovered, until liquid is almost evaporated, about 5 to 7 minutes. Stir in salt, vinegar and sugar; sprinkle with crumbled bacon and serve immediately. Yields about 1 1/4 cups per serving.
Weight Watchers Recipe: 248 people rated this recipe Ratings (248); 5 PointsPlus Value