Kale with spelt is a traditional North German dish that people in Central and Southern Germany probably only know by name. The smoked Grützwurst, which gives this winter meal its name, which sounds sloppy to Germans, and the dish its proper flavor, is extremely rare outside its traditional production area.
Even on the North Sea coast it is produced only in autumn and winter. Every butcher has his secret recipe, which he guards like the apple of his eye.
Separate the leaves of the kale and rinse them thoroughly under running water or in vinegar water to rinse off all soil residues and expel microbes. In a large saucepan, heat 3-4 liters of water to boiling point, shape the kale into it, and bring the water to a boil again.
Blanch the kale for 1-2 min, drain and braise the kale leaves when cooled to preserve the beautiful green color. Let it drain a bit before chopping it into small pieces. Blanching makes the kale taste less bitter.
Peel the onions and chop them coarsely. Sauté them gently in lard over low heat. When the onions are translucent, add the kale and sprinkle the oat groats in between.
Add the bacon and the smoked cabbage, pour 1-2 cups of water, season with a little new spice, pepper, salt and mustard and stew the cabbage.
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