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.

Ingredients:

  • 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

Instructions:

  • 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!!!!

Rigatoni with Sausage and Kale

Rigatoni with sausage and kale
This recipe is another great way to utilize kale. This is originally a recipe I got from Weight Watchers which I have adapted for my own tastes. Prep time:  10 min.Cook time:  16 min.Serves: 4. Make sure you use a LARGE skillet because of volume of kale until it cooks down some. The changes are in bold italics:

Ingredients

2 cup(s) uncooked rigatoni
1/8 tsp table salt, or to taste, for cooking pasta
8 oz uncooked turkey sausage(s), sweet or spicy variety (If you aren’t calorie conscious regular pork sausage makes it tastier)
4 cup(s) uncooked kale, roughly chopped into bite-sized pieces
1 cup(s) canned chicken broth   *I tended to need more like 3 cups of broth to make the sauce
1/4 tsp black pepper & 1/4 tsp table salt & a pinch of red pepper flakes (if like spice)
1 onion (chopped) & 3 cloves of garlic (minced or pressed)
1/2 cup(s) shredded Parmesan cheese, Parmigiano-Reggiano recommended

Instructions

  • Cook rigatoni in salted water according to package directions.
  • Meanwhile, remove sausage from casing and cook in a large nonstick skillet over medium heat, breaking up sausage as it cooks, about 3 minutes.
  • Push sausage to side of the pan and add the onion and garlic (and red pepper flakes if want some spice). Cook until tender.
  •  Add kale; cook, stirring frequently, until limp, about 3 to 5 minutes.
  • Add broth (1 to 3 cups depending on how much sauce you like) to skillet and scrape up browned bits on bottom of skillet with a wooden spoon; season with salt and pepper. Cover skillet and reduce heat to low; cook until kale is tender, about 5 to 10 minutes. Stir in rigatoni; heat through.
  • Sprinkle each serving with about 2 tablespoons of cheese before serving. Yields about 1 1/2 cups per serving.

Notes:

  • I have also made this with mushrooms to add a little bit of earthiness to the recipe. Throw in the mushrooms while after cooking the onion/garlic and before adding the kale.
  • You can make this dish vegetarian by swapping cannellini beans for the sausage and vegetable broth for the chicken broth
Weight Watchers Recipe: 1376 people rated this recipe Ratings (1376) and 8 PointsPlus Value