It´s been a really busy week so far but at least I´ve managed - for the first time - to attend a gettogether of a small group of ladies from our school who meet once a month for a potluck-lunch. Everybody brings something they enjoy to prepare and I decided on a quite typical german dish (at least in the northern parts of Germany) for this time of the year, but in a much leaner version.
In North Germany it´s a tradition that people gather - when it´s really cold outside - for a Kohlfahrt - "cabbage walk". They take long walks over the countryside warming themselves with "Korn" - a colorless spirit made from fermented rye and very popular in North Germany - on the way. The reward at the end of the walk - that usually takes you to a local pub - is this hearty plate of "Grünkohl" served traditionally with Kassler, a variety of sausages, boiled or fried potatoes and lots of beer and "Korn" .
500 g fresh, cleaned and trimmed kale
30 g fresh ginger
2 garlic cloves
2 small onions
2 tbsp oil
400 g kassler (salted smoked pork)
300 ml broth
1 lemon
1 bunch flat leaf parsley
Preparation:
Wash the kale thoroughly and tear into small pieces discarding the stems. Peel the ginger and cut into paper-thin slices. Cut the garlic into smallest dice and set half of it aside. Cut the onions into thin wedges.
Heat the oil in a large saucepan. Add ginger, garlic and onions and sauté until translucent. Add the kale and stir well. Set the Kassler meat ontop, deglaze with the broth, cover and let simmer over low heat for 50 minutes.
Peel the lemon, cut the lemon peel into thin strips and then chop finely. Pluck the parsley leaves from the stems and cut finely. Mix together the lemon peel, parsley and the remaining garlic.
Cut the Kasseer in Slices and serve with the lemon-parsley Gremolata.
Good with mashed potatoes. In this case I just mash them roughly and add some olive oil, sea salt and a hint of freshly ground pepper.
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