Grünkohl is a staple at my in-laws', but they just buy it in a jar. My husband still refuses to believe that kale is actually the same as Grünkohl...Luisa Weiss has a German cookbook coming out sometime this year, I think; I assume she'll have a recipe!
So interesting to learn about wine soup as a German thing! I'm German but had never heard of it, asked three friends who I'd say are fairly well versed in all things food and they hadn't either but maybe it's also a regional thing, same as Grünkohl mit Pinkel from the north or northwest. I'm afraid I'm not an expert on that either - I grew up in Munich in the south and don't lean too much towards German cooking overall. However, as a source for German recipes, chefkoch.de might be worth a try, it's only a recipe platform but it's got a good amount of users and sometimes helpful comments for the recipes as well. Here are two Grünkohl versions that should work ok with Google Translate (I tried on a few screenshots)
It looks like animal fat, stock and to lesser extent maybe also time might be a factor, some specifically cook this to reheat on the following day and don't even eat it on the day it's cooked. Not sure this helps but thank you for sharing your Grünkohl memories :)
Pretty good rendition of Gruenkohl mit Pinkel. Nice that you experienced it, tried to adapt it and wrote it up. Inspired to make something like it next weekend.
I love this story of you chasing the dragon of a memorable dish. We have all been there! Looking forward to reading the next installment of your QUEST!!!
Grünkohl is a staple at my in-laws', but they just buy it in a jar. My husband still refuses to believe that kale is actually the same as Grünkohl...Luisa Weiss has a German cookbook coming out sometime this year, I think; I assume she'll have a recipe!
Loved seeing your notes as you continue to develop the recipe! It’s always fun to see a little BTS.
So interesting to learn about wine soup as a German thing! I'm German but had never heard of it, asked three friends who I'd say are fairly well versed in all things food and they hadn't either but maybe it's also a regional thing, same as Grünkohl mit Pinkel from the north or northwest. I'm afraid I'm not an expert on that either - I grew up in Munich in the south and don't lean too much towards German cooking overall. However, as a source for German recipes, chefkoch.de might be worth a try, it's only a recipe platform but it's got a good amount of users and sometimes helpful comments for the recipes as well. Here are two Grünkohl versions that should work ok with Google Translate (I tried on a few screenshots)
https://www.chefkoch.de/rezepte/237101096472618/Gruenkohl-wie-ihn-Mutter-kochte.html
https://www.chefkoch.de/rezepte/750811177605167/Gruenkohl.html
It looks like animal fat, stock and to lesser extent maybe also time might be a factor, some specifically cook this to reheat on the following day and don't even eat it on the day it's cooked. Not sure this helps but thank you for sharing your Grünkohl memories :)
Pretty good rendition of Gruenkohl mit Pinkel. Nice that you experienced it, tried to adapt it and wrote it up. Inspired to make something like it next weekend.
I love this story of you chasing the dragon of a memorable dish. We have all been there! Looking forward to reading the next installment of your QUEST!!!