Kale with Meat (Jarmuż z wkładką)

Although we haven't lived in northern Germany for almost a year now, a dish typical of that region still shows up on our table every winter: jarmuż z wkładką (kale with meat). It's one of my husband's favorite winter dishes, and he adds kale to lots of meals. In northern Germany it's a very popular dish that simply has to be on the menu. Annual get-togethers with friends for a big kale feast are nothing unusual there.

Kale with meat

In Germany kale is available fresh, but also frozen and canned. Fresh kale is best for this dish, but if you can't get it, frozen is fine, though it releases a bit more water. Kale goes well with meat, but you can also combine it with various vegetables, such as potatoes or pumpkin. It's worth eating because it's rich in vitamins and it's perfect for winter. It's worth reading up on, for example here. And you'll find another kale recipe, in the form of a tart, HERE.

Pumpkin and kale tart

Jarmuż z wkładką is braised kale with lots of onion and spices, plus cured and smoked pork collar (Kasseler) or pork shoulder. Often the "wkładka" (the meat) is also a big piece of sausage, usually added whole, in big bunches. Vegetarians can skip the meat.

How to make it - Kale with Meat:

Wash the kale and remove the tough stem ends (you can cook a broth from them and use it in another dish), then cut the leaves into thin strips. Peel the onions and cut them into cubes.

Melt the fat in a large braising pot, then add the onions and sauté them. Add the nutmeg and allspice berries and sauté lightly, then add the kale, sauté for a moment, cover, and braise over low heat for about 15 minutes. Add the meat or sausage and keep braising for about 30 minutes, until the kale is tender. Halfway through braising (earlier, if the kale starts to scorch), add about 300 ml of broth and season everything with salt (careful with the amount) and pepper, or more nutmeg. Serve as a main dish on its own or with boiled or fried potatoes.

Enjoy!