The Best German Braised Kale Recipe: Savory and Delicious

The Best German Braised Kale Recipe: Savory and Delicious

braced kale is one of those more Northern German traditional winter dishes that are so easy to make they’re so delicious and such a staple and I hope that they’re going to become a regular on your dinner table and I’m so happy to share the recipe with you today over here I already have my ingredients of course we need a lot of kale actually my mom tells me how when she was a child and their family of five my grandmother would have an entire bathtub full of kale however we’re not going to use that much then I have some bouillon I have some this is actually lard you can use Tallow or you can use any other cooking fat I have an onion I have some rolled oats some mustard I already talked about the bouillon and salt and pepper the first thing we will do is cut up the onion into dice [Music] I always like to sharpen my knife before I start cutting an onion and the knife should be so sharp that it feels like you’re cutting an apple rather than an onion [Music] over here I have my pot while I’m letting this heat up I want to talk about the kale really quick traditionally what people do in Germany is they buy kale that comes in these long um leaves I guess with the stem in the middle and what happens in the winter is that the ground will freeze over and most of the time that you buy kale in Germany it has already experienced some Frost to my understanding what that does is it turns the converts the starches into sugar and it makes the kale less bitter and a little bit more sweet I have tried to replicate that because where we live in California we don’t get kale that has experienced some Frost and has been frozen so I just actually to make it a little easier for myself I often buy these packages of pre-shredded kale and I put them in the freezer overnight it’s not exactly the same because they’re off from the roots and not in the ground anymore so they’re already picked but it simulates that Equity well also it does another thing because you are using so much kale it can be a little bit challenging fitting it all in and then you have to wait until it wilts in it it kind of sinks in because before you can add more kale and when you freeze it it kind of pre-wilts it a little bit and makes it a little bit easier to manage the biggest downside of this type of pre-shredded kale is that often you have these little pieces of stems here so what you might see me doing is while I’m cooking this picking out these bigger chunks from the stem these harder pieces that I don’t want to have in the final dish I’m adding a good bit of my cooking fat this is a lard Tallow would be fabulous too [Music] because this is already pretty hot adding some dice [Music] I’ll saute that until the onion is translucent and I always loved the smell of sauteing onions [Music] this might take a few minutes before they’re really nice and translucent so now I’m ready to add my kale for four people I’m figuring about [Music] two pounds or so of kale easily and we’ll just add that as I’m adding it I’m going to be looking for look at pieces that aren’t so nice and bigger pieces of stem that I like to take out [Music] by the way these pieces either grow really well into your compost or I actually like to steam the muffins because she loves it now all I’m doing is uh while I’m sauteing the kale I’m just gonna gradually add more until it’s all kind of shrinks and Falls in [Music] I’ve added all the kale to this pot and you can see how much it has already fallen in and shrunken it’s pretty amazing every single time I do this I’m amazed at how much you begin with and how little in volume you end up with and to get this cooking I’m adding some water a little bit of mustard adding one of these cubes of bouillon you can always do that to taste that in down here so that that dissolves a little bit of salt and all I need to do at this point is just put a lid on foreign and turn this to low so we’ll let this simmer and every so often you want to go in and then stir it so that it doesn’t get burnt on the bottom and when this is done we’ll come back and look at it after about 10 minutes or so cooking I am adding maybe a tablespoon or two of the rolled oats and Stir It Up and then keep on occasionally stirring it every so often foreign kale looks like oh it looks exactly the way I’m expecting it to look almost well not quite mushy but very sunken in and very soft and you’re probably wondering how to serve so of course you can do whatever you want you can eat it however you want however one of the more traditional ways is to eat it with some particular meat there is a type of meat that is a little bit more challenging if not impossible to get in the United States so what I always like to do is use a Polish smoked kielbasa it’s a fairly salty sausage and what you want to do is you want to add this to the kale and while you don’t want to cook it you want to just heat it up in the kale which is what we’re going to do now in terms of serving up I have already gone ahead and boiled some potatoes basically add replace cabbage to a plate and here’s your finished plate I always like to eat it with a lot of medium or Dijon mustard on the side and it’s such a warming delicious dish here it is I can’t wait to actually eat it as they say dig into it and if you’re looking for more traditional German recipes I have an entire playlist right here that I invite you to watch thank you for cooking with me in my kitchen and I’ll see you in those next videos

This hearty and delicious braised kale also called Grünkohl is a staple in Germany during the winter months. You will love this easy-to-make recipe as a main or side for all your smoked or braised meats.

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