Grünkohl mit Pinkel

Strip kale leaves from thick stems and tear into bite-sized pieces. Bring a large pot of salted water to a rolling boil, add kale, and blanch 2-3 minutes until bright green and slightly wilted. Drain, then shock in ice water 1 minute. Drain thoroughly and squeeze out excess water.

Dice bacon into 1 cm cubes. Peel and finely chop onion. In a large Dutch oven over medium heat, render bacon 5-6 minutes until crispy and fat is released. Remove bacon bits with a slotted spoon and reserve.

Add chopped onion to bacon fat and cook 4-5 minutes until translucent and edges start to brown, stirring occasionally.

Add blanched kale to pot and stir to coat in fat. Pour in vegetable broth, then stir in mustard, sugar, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook 60 minutes, stirring every 15-20 minutes. Kale should be very tender and liquid mostly absorbed.

Nestle sausages into kale, cover, and cook 30 minutes more until sausages are heated through and kale is meltingly soft. Remove sausages, slice into 2 cm rounds, and return to pot.

Taste and adjust salt and pepper. Serve kale and sausage in shallow bowls with boiled potatoes on the side. Top with reserved crispy bacon.