Kale with Smoked Pork and Sausage - Grünkohl mit Kasseler und Mettwürstchen

Kale is a hardy member of the cabbage family that is harvested from the middle of October until March. Harvesters wait for the first frost, when the cold snap begins the process of turning the plant's natural starches into sugar and refines its aroma. Closely associated with the
regional cuisine of northern Germany, there are recipes for Kale from the city of Bremen that date from the mid-16th century. Throughout the region during the winter, cities and towns hold traditional kale feasts to mark the passing of the season. The recipe below is simple and filling, an ideal meal to enjoy as the last days of winter give way to spring.

6-1/2 lbs. kale
1/2 cup lard
2 onions, chopped
6 slices kasseler, a smoked pork cutlet
6 smoked mild sausage
allspice, to taste
1-1/4 cup oat bran

Rinse kale, separate the stems from the leaves, discard larger, tough leaves. Wash the kale again thoroughly and parboil in salted water. Drain. Bring the lard along with 1 cup water to a simmer in a large covered pot. Add the kale, onions, meat and sausage. Season to taste with salt, pepper and allspice, then cover and let cook over low heat for about two hours.

Remove the meat and sausage. Sprinkle the oat bran over the kale mixture, cover the pot and let stand for 15 minutes. Be careful not to disturb the contents or the bran will get mushy. Carefully return the meat and sausage to the pot to reheat. Serve immediately. Serves 4.