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Kale: The Superfood of Northern Germany

Kale has garnered a reputation as a superfood, packed with vitamins and nutrients. With its resilience as one of the few vegetables that can be harvested during the winter months, kale has gained popularity in various culinary applications, ranging from smoothies to salads. However, in northern Germany, kale is celebrated in a heartier form, particularly as the central ingredient in a traditional dish known as kale with pinkel sausage.

The Essence of Kale

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Traditionally, kale was only consumed after the first frost, as the cold weather increases the sugar content of the leaves, enhancing their flavor. While this seasonal harvesting is still a charming aspect of culinary tradition, advancements in kale farming mean that fresh kale can be enjoyed year-round. Globally, this leafy green has captured the attention of health enthusiasts, but it’s in northern Germany where kale-time has become a celebrated season unto itself.

The Culinary Tradition

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Dirk Wolters, who has served as the head chef at the "Bioland Hofrestaurant" in Syke, near Bremen, highlights the simplicity yet depth of traditional kale preparation. His restaurant, characterized by its rustic ambiance with 300-year-old oak beams, is a testament to the authentic dining experience of northern Germany.

While the dish is relatively straightforward, the star of the meal — Bremen pinkel — is an interesting component. Unlike conventional sausages, pinkel is a mixture of oat porridge, onion, and bacon, integrated straight into the kale itself. Although some may find the name unappealing due to its colloquial meaning of "to urinate," the dish offers a unique gastronomical experience deeply rooted in local culture.

Cooking the Traditional Dish

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To prepare this cherished dish, Chef Dirk begins by de-stemming the kale leaves, removing the thick stems that might alter the consistency of the meal. The kale is then blanched briefly in salted water, a process that enhances its digestibility.

Next, he sautés onions in a generous amount of goose fat, which adds richness to the dish. The blanched kale is added along with broth, allowing the mixture to simmer until the greens are tender and aromatic. This careful cooking process is crucial for bringing out the flavors while ensuring the kale is easier on the stomach.

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As the kale cooks, Dirk reheats the pork belly, roast pork, and sausages, which can be done in the same pot as the greens at home for added convenience. Once everything is prepared, the dish is beautifully arranged, showcasing the traditional northern German kale alongside pinkel sausage, pork belly, and roast pork. It is decidedly not a diet version of the superfood, but rather a hearty, fulfilling meal perfect for the cold winter months.

Alternatives for Different Palates

For those with vegetarian preferences, the restaurant also offers fresh kale salads composed of apples and walnuts, providing a lighter and equally delicious alternative. However, for meat lovers, there's nothing quite like savoring kale with pinkel during winter — a dish that embodies comfort and rich tradition.

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Conclusion

In summation, kale is not only versatile and nutrient-rich but also holds a significant place in the culinary landscape of northern Germany. With its heart-warming preparations and the unique incorporation of Bremen pinkel, this dish is a true winter delight. Whether enjoyed in its traditional form or as a fresh salad, kale remains a staple that is sure to nourish and satisfy. Ready to try it?