Kale is definitely one of my favorite ingredients this winter. I usually buy one large or two smaller plants on Saturdays at the market and cook them quite often Asian style once or twice a weak. Because a kale plant is huge, it’s impossible to keep it in the refrigerator. Fortunately, in winter I can store it in a bag on my balcony, because cold and frosty nights are no problem for kale. Actually, temperatures below 0°C makes kale taste less bitter and more sweet. That is also a reason why it is such a great winter vegetable.
In the northern part of Germany “Grünkohl mit Pinkel” is a traditional winter dish. It is basically a combination of kale (in German “Grünkohl”), oatmeal, onion and a smoked pork sausage made with oatmeal called “Pinkel”. You can find this dish at almost every winter festival like christmas markets, where it is prepared continuously in huge steaming pans. The main advantages of this dish are, that it is made completely from local produce, it is very simple to prepare, scales well and reheating is no problem either. It is also very stodgy and warms well on cold winter days. I thought that this traditional dish could be easily transformed into a more elaborate version by rethinking some of the main components and by restructuring the dish. Below you see my result.
Terrines are great if you plan something special for your guests but don’t want to spend the whole evening in the kitchen. They can be prepared one or two days before and when the guests arrive, the only thing you need to do is to cut off some slices and finish the other components of your dish. Another great advantage is that they are very versatile. So if there are some leftovers from last nights dinner, you can still use them in combination with other ingredients. Usually terrines are used only as main elements in cold appetizers. This recipe is a nice example for using terrines as accompaniments in warm dishes served as a main course.