in Lower Saxony and other regions of Northern Germany, after some frost we eat a local specialty which has some intersting ingredients and looks really unattractive but tastes very delicious.
The kale is a special sort of green/brown kale that is (as you can see in the picutre below) a huge plant that at least we have in the garden in huge quantities. It is picked and washed in the bathtub or whereever there is a lot of space. Then you cook it with pre-fried onions, lard and some stock for hours and hours....Then you add some pig-loins I think and the sausages.
The kale will reduce so much that about 3 big buckets of kale will be in one pot.
The sausage that mostly comes with the green kale is Pinkel/Brägenwurst- a sausage tradtionally made of pork, pork belly and pig or cattle brain. It might be eaten raw or stewed with the kale for loooong.
There are many Kohlfahrten, organized by clubs in my area. Your footballclub or the old people's welfare organization would organize tours where you walk around/to some village go to a local restaurant and eat a lot of kale with sausage and drink a lot of schnaps and beer. There are even kale-festivals in the Northwest of Germany near Bremen and Oldenburg.
I can only recomment to try this specialty when you are in Germany between Decmber and February.
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