Entree: Germany – Westphalia – Westfälischer Grünkohl mit Mettwurst (Hearty stewed curly kale cooked with smoked pork and Mettwurst, traditionally served with boiled potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

- 1.5 lb (680 g) curly kale, stems removed and coarsely chopped
- 2 tbsp (30 g) lard or unsalted butter
- 6 oz (170 g) smoked bacon, chopped
- 1 smoked ham hock, approx. 1 lb (450 g)
- 4 smoked Mettwurst sausages, approx. 3.5 oz (100 g) each
- 1 large onion, chopped, approx. 6 oz (170 g)
- 4 cups (960 ml) beef or pork stock
- 2 lb (900 g) waxy potatoes (such as Yukon Gold or red), for boiling
- 1 tbsp (15 g) coarse mustard
- 1 tbsp (15 g) brown sugar or molasses
- 2 bay leaves
- 4 whole juniper berries (optional)
- 1 tsp (5 g) ground black pepper
- Salt to taste

Instructions

1. Rinse the kale, remove thick stems and chop coarsely. Parboil the kale in a large pot of salted water for 5 minutes, then drain and set aside.
2. In a heavy pot or Dutch oven, melt the lard or butter over medium heat and add the chopped smoked bacon. Cook until the fat renders and the bacon begins to color, about 5 minutes.
3. Add the chopped onion to the pot and sauté until translucent, about 5–7 minutes. Stir in the brown sugar and mustard and cook 1 minute to combine.
4. Add the ham hock, parboiled kale, juniper berries, bay leaves, and pepper to the pot. Pour in the beef or pork stock to just cover the ingredients.
5. Bring to a gentle simmer, cover, and cook on low heat for 45–60 minutes until the kale is very tender and the ham hock has flavored the broth.
6. Meanwhile, boil the potatoes in salted water until tender, then drain and keep warm.
7. Remove the ham hock from the pot, shred or chop the meat into bite-sized pieces (discard bone and excess fat), and return the meat to the kale. Taste and adjust salt and pepper.
8. Slice the Mettwurst and add the slices to the pot for the final 10–15 minutes of cooking to heat through and release smoky flavor.
9. Serve the Grünkohl hot with boiled potatoes on the side and extra mustard if desired.