Recipe: Pork with Kale - 3

KALE WITH SMOKED PORK AND SAUSAGE
(GR NKOHL MIT KASSELER UND METTW RSTCHEN)
Source: Germany Info

"Kale is a hardy member of the cabbage family that is harvested from the middle of October until March. Harvesters wait for the first frost, when the cold snap begins the process of turning the plant's natural starches into sugar and refines its aroma. Closely associated with the regional cuisine of northern Germany, there are recipes for Kale from the city of Bremen that date from the mid-16th century. Throughout the region during the winter, cities and towns hold traditional kale feasts to mark the passing of the season. The recipe below is simple and filling, an ideal meal to enjoy as the last days of winter give way to spring."

6-1/2 lbs. kale
1/2 cup lard
2 onions, chopped
6 slices Kasseler (a smoked pork cutlet)
6 smoked Mettw rstchen, pierce casings (a small, mild sausage)
allspice
1-1/4 cup oat bran
Directions:

Rinse kale, separate the stems from the leaves, discard larger, tough leaves. Wash the kale again thoroughly and parboil in salted water. Drain.

Bring the lard along with 1 cup water to a simmer in a large covered pot. Add the kale, onions, meat and sausage. Season to taste with salt, pepper and allspice, then cover and let cook over low heat for about two hours. Remove the meat and sausage. Sprinkle the oat bran over the kale mixture, cover the pot and let stand for 15 minutes. Be careful not to disturb the contents or the bran will get mushy. Carefully return the meat and sausage to the pot to reheat. Serve immediately.

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KALE AND PORK GERMAN STYLE
Source: Cooks

Pork chops or roast
Kale, fresh
Onion, chopped
Oatmeal, sm. amount
Salt
Pepper
Oil

Wash and cut or chop kale into small pieces. Brown pieces of pork with salt, pepper and chopped onion in small amount of oil. Add chopped kale; keep on low heat. As kale shrinks you may need to add 1/2 cup water or so.
Last 1/2 hour sprinkle oatmeal on top. Stir right before serving. Oatmeal thickens remaining moisture. Cook this up to 3 hours until meat falls apart. Serve with mashed potatoes

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GRUENKOHL (KALE) WITH PINKEL
Source: Dreamer in Ontario/Recipezaar

I found this recipe on Germandeli.com Gruenkohl is a traditional recipe from northern Germany around the Oldenburg, Bremen,Osnabruck, East Frisia area.

4 servings / 45 min 15 min prep

1 (796 ml) can kale
salt
50 g bacon drippings or lard (original recipe in German asks for pork schmaltz. I think bacon drippings would be the closest in fl)
2 onions, diced
1 cup beef broth
1 lb smoked streaky bacon (not slices-purchase a piece of smoked bacon from a deli)
1 large potato
1 pinch ground nutmeg
4 smoked pork chops (Kassler) or 4 small smoked sausage (Pinkel or any other more salty one)

Heat up bacon drippings in a large saucepan.
Add onions and saute until soft.
Add kale and saute for a few minutes.
Add salt, broth and smoked bacon.
Cover saucepan and warm up mixture on medium heat for 5 minutes (do not cook longer).
Add the grated potato and cook for a few minutes until thickened.
Remove bacon and keep warm.
Season with salt, pepper and nutmeg.
Place the smoked pork chops and/or sausages.
on the Kale misture and allow to simmer on low for 15 minutes.
Slice the bacon and place the kale, meat and bacon on a serving dish.
May be served with boiled potatoes or homefries.