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This is based on a traditional northern German dish called grünkohl that is served in the winter. I recently tried it whilst visiting my friend in Göttingen and just knew I had to make it for my husband when I came back home. He was a little apprehensive but he absolutely loved it!
1.
Boil water in a large saucepan. Once boiling, add the kale to blanch for about 2 minutes. Remove and drain.
2.
Chop the kale down into very small bits. Meanwhile, in a deep large pan, add the olive oil over medium high heat.
3.
Once hot, add the onions and cook for about 3-5 minutes, stirring to avoid sticking.
4.
Add the kale, enough water to cover and the stock cube. Stir to combine until the stock cube is dissolved.
5.
Cover, bring to the boil and then reduce to a simmer for about 10 minutes.
6.
Add the sausages in with the kale and then cover again. Boil and reduce to a simmer for another 20 minutes.
7.
Before serving, add the mustard into the kale and stir to combine.
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Tip
This is an easy make ahead or freezing recipe
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