Gruenkohl Essen St. Patricks Day
(Kale simmered with Corned Beef, Sausage and Potatoes)
A Little Background
John King one of our food historians wrote and talked about the German influence on Corned Beef and Cabbage. I thought it was interesting enough to share.
The popularity of Corned Beef and Cabbage in the United States is due most likely with the German Jews that migrated to the US. In Ireland you would generally make a Bacon Joint and cabbage, which is a cut of pork that isn’t like our bacon at all but more like Canadian bacon. This cut was hard to find outside of Ireland. The corned beef brisket was a close second that they could find in the neighborhood New York delis, and the German Jewish owners made all the time, since they didn’t use pork.
So if you make this on the 17th of March. Realize that some German went into it !
Prep
Step 1
Blanch the Kale in boiling salted water .
Step 2
Rinse and drain thoroughly. . This gets out much of the bitterness.
Step 3
Slice into small strips and pieces.
Step 4
Saute bacon and onions, in a large Dutch Oven style pot till onions and bacon are soft.
I sauted these in a cast iron skillet because I had the kale going in the pot already.
Add the Kale strips and saute till lightly cooked.
Step 5
Add Stock, allspice and mustard.
Add the Cooked Corned Beef and Sausage and continue cooking for
1 hour. As the Kale cooks and the liquid evaporates keep adding water or stock to replenish.
Step 6
Add the oatmeal, this is to thicken the liquid.
continue to cook another hour on very low.
Stir very often and check so it doesn’t stick on the bottom.
Add a bit of stock if needed to keep a nice texture.
Step 7
When the Gruenkohl is almost done heat a skillet to medium
and add the oil and butter and let it
come to a sizzle.
Brown the potatoes on all sides, and let the butter brown as well it adds to the flavor.
fish them with salt and pepper if needed.
The combination is extraordianry even though the Gruenkohl is not the prettiest.
I guaruntee you will be amazed.
Final Thoughts
This dish is wonderful with Irish soda bread
or this recipe for a German Rustic Farmers Bread
made with Baking Soda
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