Best 3 Prussian Kale Recipes
Prussian kale, also known as black kale or dinosaur kale, is a leafy green vegetable belonging to the Brassicaceae family. It is characterized by its dark green leaves, which can grow up to 18 inches in length, and its slightly bitter taste. Prussian kale is a versatile vegetable that can be cooked in a variety of ways, making it a popular choice for home cooks and chefs alike. This article will explore the best methods for cooking Prussian kale, providing detailed instructions and helpful tips to ensure that you achieve the perfect balance of flavor and texture.
Here are our top 3 tried and tested recipes!
CRISPY ROASTED KALE
Steps:
- Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
- Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
- Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.
NORTH GERMAN GRUENKOHL (KALE) AND SAUSAGE
A north German specialty, Gruenkohl (kale) and sausage was something with which my mother-in-law warmed our hearts and tummies in the winter. The north Germans serve this with boiled potatoes.
Provided by LynJudd
Categories World Cuisine Recipes European German
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil, and stir in the kale; boil for 1 minute, and remove from the water with a slotted spoon. Set the blanched kale aside.
- Place bacon into a large skillet over medium heat, and cook until browned, stirring frequently, about 8 minutes. Stir in the onion, and cook until translucent, about 5 minutes. Stir in the blanched kale, and cook until kale is bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover, and bring the mixture to a boil. Reduce heat to a simmer, and stir in the beef bouillon granules and nutmeg. Simmer the kale until tender, about 30 minutes.
- Stir the mustard into the kale, and lay the ham slices and sausage links on top. Simmer the kale, ham, and sausages until the sausages are cooked through, about 35 more minutes. Season to taste with salt and black pepper before serving.
Nutrition Facts : Calories 827.7 calories, Carbohydrate 17.8 g, Cholesterol 160.8 mg, Fat 66.1 g, Fiber 2.9 g, Protein 38.7 g, SaturatedFat 29.2 g, Sodium 2599.1 mg, Sugar 4.5 g
GERMAN STYLE GREEN KALE (GRUENKOHL)
I am posting this for my father, who tried a version of this recipe at the Sion Brauhaus in Cologne, Germany when he was here visiting us. He enjoyed it so much, that he asked me to find a recipe for him. This recipe, as translated directly from the German version I found in "Koch Vernuegen Wie Noch Nie" is very close to what he tried. Bacon grease is really quite essential here for the flavor - please try not to use a substitute as it just won't taste quite the same. You may use any type of cooked sausage you like, however, if you decide to throw some in at the end of the cooking process. In the area of Germany I currently live in, you would most often see bratwurst added to the kale. I am guessing on the cook time as I have not acutally made this myself yet. I will warn you that this is a very ugly looking dish and may be considered an acquired taste for some, although I find it quite delicious personally.
Provided by HeatherFeather
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash the kale in lukewarm warm very well several times to remove all grit and dirt- do not dry them off- leave them dripping wet.
- Remove the hard stems from the leaves and then place the kale into a pot, put the lid on, and let it cook over medium heat until it wilts- this won't be terribly long.
- Drain in colander and then dry the leaves completely.
- Coarsley chop the kale.
- Heat the bacon grease in a skillet, add onion and cook until brown, stirring often.
- Add the kale to the pan, along with salt and pepper to taste, a pinch of freshly grated nutmeg, and a pinch of sugar.
- Add the beef broth to the vegetables and stir to mix.
- Cover and let cook 45 minutes- it should get very, very tender and will be very, very soft.
- If you prefer, briefly cook some bratwurst in hot water according to the package directions, then add them to the pot in the last 15 minutes of cooking time.
- Check seasonings again before serving.
Nutrition Facts : Calories 590.1, Fat 44.5, SaturatedFat 15.4, Cholesterol 93.1, Sodium 1889.6, Carbohydrate 27.8, Fiber 4.9, Sugar 0.8, Protein 24
Tips:
- For the best flavor, use fresh Prussian kale. If you can't find Prussian kale, you can substitute regular kale, but the flavor will be slightly different.
- To remove the bitterness from the kale, blanch it before using. To blanch the kale, bring a large pot of salted water to a boil. Add the kale and cook for 2-3 minutes, or until the kale is wilted. Immediately transfer the kale to a bowl of ice water to stop the cooking process.
- Prussian kale is a versatile green that can be used in a variety of dishes. It can be sautéed, steamed, or roasted. It can also be added to soups, stews, and salads.
- Prussian kale is a good source of vitamins A, C, and K. It is also a good source of fiber and antioxidants.
Conclusion:
Prussian kale is a delicious and nutritious green that is easy to grow and prepare. It is a versatile vegetable that can be used in a variety of dishes. If you are looking for a new and healthy way to enjoy kale, Prussian kale is a great option.
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