German kale stew, known in northern Germany as Grünkohl, is a slow-simmered one-pot meal of tender kale, potatoes, and savory smoked sausage. Regional and family versions differ, but this version keeps the method practical while building the deep, comforting flavor that makes the dish a cold-weather favorite.
Ingredients
- 2 lb (900 g) fresh curly kale, tough stems removed and leaves chopped
- 1 tbsp (15 ml) neutral oil, such as canola oil
- 1 medium yellow onion, about 1 cup (150 g) finely chopped
- 2 garlic cloves (about 6 g), minced
- 4 cups (950 ml) low-sodium chicken broth, plus a little extra if needed
- 1 lb (450 g) waxy potatoes, such as Yukon Gold or red potatoes, cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) Pinkel or other German-style smoked pork sausage links; check the package to see whether they are raw or fully cooked
- 1 tbsp (15 g) whole-grain or Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) fine salt, or less if the broth and sausage are salty
- ½ tsp (1 g) freshly ground black pepper
- ⅛ tsp (about 0.3 g) ground nutmeg
- 1 tsp (4 g) sugar, optional, to soften the kale’s bitter edge
Instructions
- Prepare the kale and vegetables. Rinse the kale well, paying attention to any grit caught in the leaves, then drain it and remove the thick center ribs. Chop the leaves into bite-size pieces. Peel and cube the potatoes, chop the onion, and mince the garlic. If the kale is very bulky, work in batches when adding it to the pot; it will shrink as it heats. This preparation takes about 25 minutes, depending on how much trimming the kale needs.
- Soften the onion. Set a large, heavy pot or Dutch oven over medium heat. Add the oil and onion and cook for 5 minutes, stirring now and then, until the onion is soft and translucent but not deeply browned. Stir in the garlic and cook for 1 minute, just until fragrant. If the garlic starts to color quickly, lower the heat so it does not turn bitter.
- Wilt the kale. Add the chopped kale in several handfuls, stirring after each addition so the leaves begin to collapse before the next batch goes in. Add the salt, pepper, and nutmeg as you stir. Cook for about 7 minutes, until the kale has reduced in volume and looks glossy. If the bottom of the pot seems dry, add a splash of broth rather than more oil.
- Simmer the kale. Pour in the broth and bring it to a gentle simmer. Cover the pot, reduce the heat to low, and cook the kale for 40 minutes, stirring once or twice. Keep the liquid at a quiet simmer rather than a hard boil; a vigorous boil can make the leaves break down unevenly and evaporate too much broth. If the pot becomes nearly dry, add a little extra broth or water.
- Add the potatoes and sausage. Stir in the potato cubes and nestle the sausage links into the kale and broth. Cover and simmer gently for 25 minutes, turning the links once if they are not fully submerged. The potatoes should be tender when pierced with a knife. For raw ground pork sausage, USDA FSIS sets a safe minimum internal temperature of 160°F (71°C); check the center of a link with a food thermometer. If it has not reached that temperature, continue simmering and check again. Fully cooked sausage only needs to heat through.
- Season and serve. Stir in the mustard and vinegar, then taste the broth before adding more salt; smoked sausage can make the stew salty as it simmers. Add the optional sugar if you want to round out a particularly bitter batch of kale. For a thicker, more cohesive stew, press a few potato cubes against the side of the pot and stir them back in. Ladle into warm bowls with a sausage link or pieces in each serving.
Tips
- Wash kale thoroughly. Curly leaves can hold soil even when they look clean. Swish the chopped leaves in a basin of cold water, lift them out rather than pouring the water over them, and repeat if grit remains. Drying the leaves is helpful but not essential because a little water on them will evaporate as they wilt.
- Choose a pot with room to spare. Raw kale takes up a surprising amount of space. A pot of at least 6 quarts (5.7 liters) makes it easier to stir without spilling. If your pot is smaller, wilt the kale in two batches before adding the broth.
- Keep the heat gentle. A low simmer gives the kale time to soften and lets the sausage season the broth without scorching the potatoes. If the liquid bubbles rapidly, lower the heat. Stir carefully after adding the potatoes so they keep their shape.
- Adjust salt at the end. Broth, sausage, and mustard all contribute salt, and different brands vary. Start with the listed amount or less, then taste after everything has simmered. If the stew tastes flat rather than salty, a small splash of vinegar often brightens it more effectively than extra salt.
Serving Suggestions
Serve the stew hot in deep bowls, making sure each portion gets kale, potatoes, broth, and sausage. A slice of hearty rye bread or crusty bread is useful for catching the savory liquid. A spoonful of extra mustard at the table adds a sharp contrast to the rich sausage, while a small dish of pickled cucumbers or pickled beets brings a crisp, tart side to the meal.
For a more traditional northern German-style spread, offer the stew as the main course with additional boiled potatoes or bread for anyone who wants a larger portion. Keep side dishes simple: the pot already contains vegetables, starch, and meat, so a lightly dressed salad or tangy pickles are plenty. If serving guests, bring the whole pot to the table and keep the sausage links intact until serving, then cut them into portions as needed.
Variations
Use a practical sausage substitute. Pinkel, a smoked sausage associated with northern German kale meals, may be difficult to find outside Germany and specialist shops. Raw bratwurst is a practical substitute and gives the stew a milder, less smoky taste; cook it to 160°F (71°C) at the center. Fully cooked kielbasa is easier to find and adds a stronger garlic-and-smoke flavor, though it is not the same as Pinkel. Add cooked kielbasa for the final 25 minutes so it heats through without becoming overly soft.
Make it meat-free. Replace the chicken broth with vegetable broth and omit the sausage. Add 8 oz (225 g) sliced mushrooms when softening the onion, and stir in 1 can (15 oz / 425 g) drained white beans with the potatoes. The result is less smoky and meaty, so a teaspoon of smoked paprika or a little extra mustard can add savory depth.
Use frozen kale. Frozen chopped kale works when fresh kale is unavailable. Use about 1½ lb (680 g), add it straight from frozen after softening the onion and garlic, and allow a few extra minutes for it to heat before the long simmer. Frozen kale is already softer and may produce a less toothsome texture, so avoid stirring it more than necessary.
Make the broth more substantial. For a thicker stew, mash several cooked potato cubes into the broth at the end. For a looser, more soup-like bowl, add ½ to 1 cup (120 to 240 ml) additional broth. Some regional and household versions include pork belly, smoked pork, or extra potatoes; those variations change the richness, so taste and adjust the vinegar and mustard before serving.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow, covered containers. Keep the stew refrigerated for 3 to 4 days. The kale and broth can taste even more integrated the next day, although the potatoes may soften further as they sit. If you expect leftovers, storing the sausage and stew together is fine; for neater portions, you can keep the links whole and slice them when reheating.
Reheat only the portion you plan to eat in a covered saucepan over medium-low heat, stirring gently and adding a splash of water or broth if it has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer, and bring the stew to a steady simmer. A microwave also works: cover the bowl loosely, stir partway through, and check that the center reaches 165°F (74°C). Avoid repeated cooling and reheating of the full pot.
For longer storage, freeze the cooled stew in airtight freezer containers for about 2 to 3 months for best quality. Leave a little room at the top for expansion. Thaw it overnight in the refrigerator and reheat to 165°F (74°C). Potatoes can become a little grainy after freezing, but stirring the stew well usually brings the broth back together.
Frequently Asked Questions
What is German kale stew called?
In northern Germany, the dish is commonly called Grünkohl, meaning “green kale.” It is often served with potatoes and smoked or cured meats, but the exact sausage and accompaniments vary by region and household. This recipe is a stew-style version that cooks the kale, potatoes, and sausage together in one pot.
Can I make this stew a day ahead?
Yes. Cook it, cool it, and refrigerate it within 2 hours. Reheat the amount you need the next day to 165°F (74°C). The flavor has time to mingle overnight, but the potatoes will be softer, so stir gently and add a little broth if the stew has thickened in the refrigerator.
Why does my kale stew taste bitter?
Kale can have a naturally bitter edge, especially if the leaves are mature or the stew has not simmered long enough to soften them. Give it the full simmering time, then taste before adjusting. A small amount of vinegar, mustard, or the optional teaspoon of sugar can balance the flavor; avoid adding a lot of sugar, which can make the savory broth taste oddly sweet.
Do I have to remove the kale stems?
Remove the thick central ribs because they stay tougher than the leaves during this cooking time. Thin stems are fine to keep if you chop them small, but large, fibrous stems can make each spoonful stringy. If you want to use them, slice them thinly and add them to the pot a few minutes before the leaves so they have longer to soften.
Can I use a different kind of potato?
Waxy potatoes such as red potatoes or Yukon Gold hold their shape well in the stew. Russet potatoes work if that is what you have, but they break down more readily and make the broth thicker and starchier. Cut any variety into similar-sized cubes so the pieces cook at roughly the same rate.
How do I know whether my sausage is raw or fully cooked?
Check the package label, which should identify whether the sausage is ready to eat or needs cooking. If it is raw pork sausage, use a food thermometer to confirm that the center reaches 160°F (71°C). If it is fully cooked, simmer it until hot throughout; when reheating leftover stew, the entire portion should reach 165°F (74°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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