The Best Braised Kale German-Style

These are the simple ingredients for this easy sautéed kale recipe:

• Kale: this vibrant green is the star and main ingredient. Traditionally, Germans use curly kale, especially the one that has already had some frost (it makes it sweeter)
• Onions: they always make every dish taste better and deeper
• Goose fat: while I always keep some fat back when I am making a roast goose, you can also use other fats or oils (see below)
• Broth or bouillon: adding some broth makes the whole dish a deeper, rounder, and savory
• Rolled Oats: adding some rolled oats helps to bind and thicken the braised kale
• Mustard: I like to add a teaspoon of mustard to make this delicious recipe taste even better

You don’t actually need any special equipment to make this recipe but here are some that are helpful:

• large dutch oven or pot: since you will need a lot of kale it helps to use a very big pot even though the kale will shrink tremendously
• slotted spoon: this comes in handy if you’d like to boil or steam the kale before braising it
• sharp knife: an essential tool to cut the kale off the stems and into smaller pieces

1. Peel and cut the onion into small dice.
2. Place a large pot over medium heat. Add the goose fat and let it gently melt.
3. Add the onions and sautee them a little bit until translucent.
4. Gradually add the chopped kale. Sautee it while stirring.
5. Once the kale is completely wilted, add the broth or bouillon and mustard.
6. Cover the pot with a lid and over low heat, simmer the kale for a total time of about 1 to 1.5 hours. Make sure to stir it every so often and check that there is still some braising liquid in it to prevent it from burning at the bottom. The long braising time ensures that the tough texture of the kale is tender to the bite.
7. At the end of the cooking time, add the rolled oats and simmer for another 10 minutes.
8. Season the kale with sea salt, black pepper, sugar (optional), and any other seasonings you like.
9. Serve it immediately or save it for later.

These are some variations and substitutions for this dish:

• Kale: even though the traditional variety of kale is the curly one, you could also use dino/lacinato kale or purple kale
• Kale preparation: I like to keep things simple and saute the kale directly in the sauteed onions. Another way is to steam or quickly boil the kale to break down the tougher parts, cut it into smaller pieces, and then saute it with the onions.
• Freezing kale: If kale has had some frost before the harvest, the starches turn to sugar and give this dish its distinct flavor. I often throw kale in the freezer before braising it which is not exactly the same but the next best option.
• Onion: feel free to substitute red onion, white or sweet onions for the yellow onions
• Goose fat: I really like the slightly gamey flavor of goos fat but you can easily use duck fat, lard, tallow, extra-virgin olive oil, coconut oil, or any other cooking oil
• Mustard: if you don’t have or don’t like mustard, you can omit it altogether
• Broth: I always like using my homemade bone broth but any chicken broth or even vegetable stock works in this recipe
• Other seasonings: even though the authentic German recipe is very simple and basic, you can add some chili flakes, soy sauce, a spitz of lemon juice, a couple of garlic cloves, or a dash of sugar

The perfect accompaniment (my favorite way) is a red sausage with a smokey flavor such as Polish Kielbasa. In some areas, people serve braised kale with Kassler which is a salted and smoked piece of pork. Sometimes, you will even find red sausages, smoked pork, and pork belly all on a serving platter with the kale.

Germans love their potatoes which are the classic side for this dish. You can use boiled and peeled potatoes or potatoes that you peel first and then boil in salted water. My late mother-in-law even rolled the boiled potatoes in caramelized sugar.

I don’t see any reason why you can’t eat braised kale with white rice, pasta.

I find that cabbage recipes taste just as good if not even better the next day.

You can easily make the kale ahead of time and keep it in the refrigerator for up to 8 days in an airtight container.

You can also freeze the sauteed kale in an airtight container for up to four months.

Another idea is to blanch the kale and freeze it for later use.

Authentic German Sauerkraut

Braised Red Cabbage

How to Make Rouladen

Classic German Schnitzel

Large Dutch Oven

Stainless Steel Slotted Spoon

Sharp Knife