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| Buck Toff |
 Posted: Fri Sep 10, 2004 2:16 am |
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ORDER OF THE SKULL
Joined: 03 Sep 2004
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Location: Industrial Gulag
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I spent two months in northern Germany last winter, and the winter specialty dish there is called "Gr�nkohl", (trans: green cabbage) which is basically Kale (Gr�nkohl), bacon, and sausage. I never had kale before and loved it. Very hearty/peasant type food, looks gross, but appeals to my own Ukranian/northern European roots.
I learned later that kale and collard greens are almost identical plants, and basic preperations for the standard dishes doesn't vary too much from Germany all the way to the deep south. I've never had collard greens or any dishes cooked with it, so can anybody confirm its tastiness? |
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| zodiac13 |
| Posted: Fri Sep 10, 2004 10:54 am |
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Joined: 09 Aug 2002
Posts: 4822
Location: Birmingham, Alabama
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| Collards and Kale aren't as similar as you would think. Don't get me wrong, they're both good, but, I think collards have more flavor. Especially when cooked with pork. Yum! |
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| TEAM_PING_AMORONE |
| Posted: Fri Sep 10, 2004 11:03 am |
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Joined: 07 Jan 2002
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Both make for some gruesome farts!!!
I LOVE collard greens drowned in pepper sauce!yummmmmmm |
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| slob-air |
| Posted: Fri Sep 10, 2004 11:41 am |
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| Buck - There's a hotel down on third Ave. that has some kale growing admidst their shubbery. Help yourself! |
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| Gusto |
| Posted: Fri Sep 10, 2004 11:56 am |
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ORDER OF THE SKULL
Joined: 20 Jun 2002
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| Buck Toff |
| Posted: Fri Sep 10, 2004 5:38 pm |
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ORDER OF THE SKULL
Joined: 03 Sep 2004
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Hey cool, gotta try some of these soulfood recipes. Here's that gross looking Gr�nkohl which is cooked in "speck" (salted pork):
Yes, it is fatty, and fart inducing.
One thing I learned about these plants is they taste way better after a couple of frosts, since the plant draws sugar up into the leaves to keep them from freezing. That's why kale is a winter veggie in Europe, it isn't killed easily by the cold, so you always have fresh plants to eat. Maybe I'll make a trip into Calgary and do a little garden raiding after a few good frosts  |
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| Buckethead |
| Posted: Sat Sep 11, 2004 6:17 pm |
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ORDER OF THE SKULL
Joined: 25 Oct 2001
Posts: 5068
Location: Canada
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slob-air wrote: Buck - There's a hotel down on third Ave. that has some kale growing admidst their shubbery. Help yourself!
Nah they got rid of that. But now by The Barley Mill they have some. |
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| Buck Toff |
| Posted: Sat Nov 18, 2006 3:55 pm |
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ORDER OF THE SKULL
Joined: 03 Sep 2004
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Location: Industrial Gulag
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Here we are a couple years later, and I couldn't get that yummy dish out of my mind. I'm not much of a fan for veggies and yet I'm trying to introduce more into my diet all the time. Since the German Kale recipe was so tasty I have tried to reproduce it with locally grown kale with no luck due to the fact it is quite bitter if harvested before the frost. Canned kale imported from Germany is an option, though it's not as fresh as it could be, is a little pricey, and again, it's not known when it was harvested.
So the only option left for me was to grow some kale myself. Luckily kale is a true superfood, it's incredibly nutritious, really easy to grow, (even for rookies like me), and is the hardiest of all vegetable crops and so is resistant to weather extremes, pests etc. I got a couple of different varieties and planted them at the beginning of August in anticipation of harvesting 60-80 days later in the fall. Stupidly I forgot to take a picture of the kale full grown, as we got a surprise snowfall in mid October that decided to stay.
I sampled some earlier this fall before the frost, and so I must say, it really does make a huge difference if harvested after several frosts (mine was sitting under 6 inches of snow for two weeks). It tastes so much mellower and sweeter, kind of like a cross between cabbage and spinach. As for cooking it, pork fat really works well with the kale, so I have been cooking chopped kale in a slow cooker with onions, potatoes, sausages and big chunks of bacon on top such as here, just after I turned it on (kale is at the bottom):
Once it's done, it looks sort of like the goop Calvin's mother cooked for him:
Actually this is what it's supposed to look like (mine wasn't so purty):
Sehr lecker! The only thing now is to limit how much I eat, because while nutritious, it isn't exactly low in fat or calories! |
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| Cappy |
| Posted: Sun Nov 19, 2006 12:08 am |
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Joined: 13 Sep 2005
Posts: 11580
Location: Cloud cuckoo land
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The secret lies in the cooking for a perfect gr�nkohl. Heat it up, let it sit in its own heat, heat it up again, let it sit in its own heat and again do it again, 4 times in 2 hours and it should be fine. And without the bacon its only half fat  |
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| Buck Toff |
| Posted: Sun Nov 19, 2006 1:16 am |
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ORDER OF THE SKULL
Joined: 03 Sep 2004
Posts: 4438
Location: Industrial Gulag
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Thanks for the tip Cappy.  I thought you might know about it in Hannover, but I wasn't sure if the gr�nkohl culture went that far beyond Bremen and Oldenburg. I have a freezer full of kale so I can perfect the recipe this winter. All I need now is to somehow find Pinkel sausage here. |
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