I know a lot of you are experiencing a season unknown to me – spring. As I look out my window it is snowing and the windchill is -28C. Spring seems foreign to me at this point. So, we are still in the comfort food zone; anything to take away the pain of this winter. A German comfort food, often eaten in November when kale is at its finest, is Kohl und Pinkel (Kale and Sausage). Boyfriend, who is German, cooked it one cold winter’s night and it was gorgeous! I’m sure it brought many lovely memories to mind for him and it will now start some nice memories for me as well.
The ingredients can be found at any supermarket:
- 1 lb. kale, cleaned and chopped into manageable, bite-sized pieces (for variation, you can add other greens such as collard, mustard, or turnip)
- 3-4 rounds of vegan bacon, chopped
- 1 cup oats (we used quick-cooking oats)
- 1/2 onion, chopped
- 2 tsp. vegan beef bouillon
- 1 tbsp. mustard
- caraway seed to taste
- salt and pepper to taste
- various sausage, such as Tofurky Kielbasa or Beer Brats
Clean kale, remove the thick middle stem and chop. Blanch for 1 minute in boiling water and drain.
Brown the bacon in a pan (don’t forget – vegan bacon does not take long to brown), sauté the onion with it and add the kale. Cook for 2-3 minutes and then add water to cover. Stir in vegan beef bouillon. Simmer for 30 minutes. Brown the sausages in a separate pan.
Add the mustard and caraway seeds and stir. Place the sausages on top of the kale and simmer for another 20 minutes. Add the oats until softened (about 10 minutes) – they should absorb as much of the remaining moisture as possible. Salt and pepper to taste. Serve with various cold mustards.
Traditionally, Kohl und Pinkel is served with boiled potatoes and Aquavit.