North German Gruenkohl (Kale) and Sausage Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Mar. 8, 2012
This recipe far exceeded my expectations! I thought it sounded good and seemed like a good way to use up some ingredients I happened to have. The end result was much better than I expected. I made a few minor changes. I added two cloves minced garlic with the onion and I used a whole onion. as several other reviewers suggested. I also added a few fennel seeds.
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Cooking Level: Expert

Home Town: Mcdonough, Georgia, USA
Living In: Douglas, Massachusetts, USA

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Reviewed: Mar. 3, 2012
So delicious! I made a few tweaks though. I added fresh chopped garlic cloves(3). Cut up the bacon with an added 4th strip. Used spicy mustard. Skipped the ham because we didn't have any unfortunately. Instead of kielbasa I cut 4 Italian w/ mozzarella cheese sausages into it. My family loved it! Thank you.
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Cooking Level: Expert

Home Town: Niland, California, USA
Living In: Indio, California, USA

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Reviewed: Feb. 22, 2012
We enjoyed this. My husband isn't a huge fan of kielbasa, but had seconds of this and said he would eat it again. I served it over boiled red potatoes. Also, did add ham because I didn't have any, but I can see how it would be tasty.
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Cooking Level: Intermediate

Living In: Dunedin, Florida, USA
Reviewed: Feb. 18, 2012
Absolutely delicious! My German husband and his German mother Loved this! It has become a family favorite! I use a whole onion and add 2 cloves of garlic. Comes out perfect! I also serve with a warm loaf of french bread or sourdough.
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Cooking Level: Expert

Home Town: Manhattan, New York, USA
Living In: Birmingham, Alabama, USA

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Reviewed: Jan. 3, 2012
Ser gut! This was exactly what the doctor ordered on our first frigid night of the winter season. Filling, hearty and flavorful.
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Reviewed: Dec. 25, 2011
Just like my mother used to make it and she is from Wennebostel/Wedemark. Thanks for the this recipe
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Reviewed: Dec. 19, 2011
Absolut lecker!!Yum, yum in German. A variation on traditional German Winter "greens" (in Hessen, we make ours much the same, but with smoked hocks and no bacon). I made this with the bacon and we LOVED it, so it's going in my pot of this warming, filling Winter dish from now on. Oh, use thick sliced bacon.
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Cooking Level: Expert

Living In: Vienna, Virginia, USA

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