There are hundreds on the web. This one was at the top of the Google list. Some are even in German which I can not understand.
· 2 lbs fresh green kale
· 1 small onion, diced finely
· 3 tablespoons bacon grease (preferred) or lard
· 1 teaspoon salt
· 2 dashes white pepper, to taste
· 1 pinch freshly grated nutmeg
· 1 pinch granulated sugar
· 1/4 liter hot beef broth
· 1 lb bratwurst, optional
1. 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.
2. 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.
3. Drain in colander and then dry the leaves completely.
4. Coarsley chop the kale.
5. Heat the bacon grease in a skillet, add onion and cook until brown, stirring often.
6. Add the kale to the pan, along with salt and pepper to taste, a pinch of freshly grated nutmeg, and a pinch of sugar.
7. Add the beef broth to the vegetables and stir to mix.
8. Cover and let cook 45 minutes- it should get very, very tender and will be very, very soft.
9. 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.
10. Check seasonings again before serving. http://www.recipezaar.com/German-Style-Green-Kale-Gruenkohl-50691
Now that I think of it, I wonder if the frain was orzo. That is a short italian grain, like a pasta. You could probably use a short grain rice also. I would use the orzo though. I am gong to make it, and I bet it wil be tastey! Willow
I know you asked this question several years ago but I just came across it. My Oma (who was Plattduetsche from Bremen) made the best Kale and the secret ingredient is Pinkelwurst. Pinkelwurst is a sausage made from pork, beef fat, oats, and onions. The secret however is that the sausage is broken out of it's casing after being cooked and then mixed into the Kale. Since Pinkelwurst contains oats they show up in the kale as small white bits which I believe is the grain you mentioned in your grandma's kale.
Pinkelwurst can be purchased from GermanDeli.com and shipped to you frozen if you can't find it locally.
A recipe for Kale & Pinkelwurst that the New York Times published many years ago can be found here: