German classics
Braised kale with potatoes and smoked sausage
Kale tolerates slow cooking and absorbs the flavour of onions and smoked sausage.
- Total time
- 85 min
- Servings / pieces
- 4
- Topic
- German classics
Kale tolerates slow cooking and absorbs the flavour of onions and smoked sausage. Frozen chopped kale avoids the washing and blanching required by fresh leaves. Cook the potatoes separately so you can judge their texture independently. A little fine oatmeal binds excess liquid without turning the greens into a solid mass. This version uses smoked sausages that are already cooked and only need reheating near the end. Follow the reheating directions on their packaging as well as the guidance below, since sausage sizes differ.
Method
Step by step
- 01
Soften the onions
Finely dice the onions. Warm oil in the casserole over medium heat and soften onions for five minutes. A little gold around the edges is fine, but avoid deep browning because the kale will absorb the flavour.
- 02
Cook the kale
Add frozen kale and stock. Cover and thaw over low heat, stirring several times. Continue to braise gently for 40 minutes. Gradually break apart frozen blocks with a wooden spoon rather than applying fierce heat beneath them.
- 03
Boil the potatoes
Peel and halve the potatoes. Put in cold salted water and simmer for 18–22 minutes, depending on size. Drain when a knife enters easily, then let steam escape briefly. Keep covered and warm until serving.
- 04
Bind the greens
Stir oats into the kale and cook for another ten minutes. Add mustard and pepper, then decide how much salt is needed. The greens should remain juicy; add a little hot water if necessary.
- 05
Warm the sausage
Lay cooked sausages and optional Kasseler on the kale. Cover and heat gently for ten to 15 minutes until thoroughly hot, also following the packet directions. Serve with potatoes and offer extra mustard separately.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Using fresh kale
Buy about 1.5 kg untrimmed kale. Remove tough stalks, wash thoroughly, blanch briefly and chop. Drain well. Use a similar braising time, tasting for tenderness because leaf thickness and harvest conditions affect how quickly it softens.
Adding oats cautiously
Oats continue swelling, so use the stated amount and wait ten minutes. Very finely chopped kale often needs less added binding. If it becomes dry, restore its juicy consistency with stock or water.
Kitchen questions
One more question?
Can I use uncooked smoked sausages?
Yes, but they require their own full cooking time according to the manufacturer. This recipe specifically allows for already cooked sausage.
Can I reheat kale?
Cool cooked kale promptly and refrigerate. Reheat thoroughly while stirring, adding water if the oats have absorbed too much liquid.
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