Trim the kale, wash it, drain it thoroughly, and chop it. Peel and dice the onions, then sauté them in lard until translucent.

Add the diced pork and sauté it along with the other ingredients.

Season with salt and freshly grated nutmeg, then add just under ¼ liter of hot water.

Now add the prepared kale and cook over low heat for about 40 minutes. Peel, quarter, and core the pears, then add them to the pot during the last 10 minutes of cooking. That also applies to the sausages that are placed on top.

Boiled potatoes go well with this; you can also cook chunks of waxy potatoes right along with the kale.

Substitute for “Pinkel”: You can make the typical North German “Grützwurst” yourself using rolled oats (or oat groats), onions, smoked tofu, a little smoked salt, and allspice.

Substitute for smoked pork loin: Thick slices of smoked or plain tofu, marinated in soy sauce, maple syrup, and plenty of liquid smoke (smoke flavoring), provide the necessary flavor.

Substitute for cooked sausage: Hearty, coarsely ground vegan bratwurst or special vegan cabbage sausages/grilled sausages with a smoky flavor are ideal for cooking along with the kale.

Smoked salt or liquid smoke: Since the original dish gets a lot of smoky flavor from the meat, adding half a teaspoon of smoked salt to the kale helps.

Fat content: Traditional kale dishes rely on animal fat. Generous amounts of vegan butter, vegetable oil or goose fat substitute used when sautéing, provide flavor without animal fats.

Mustard: A generous amount of coarse-grained mustard mixed right into the kale rounds out the hearty flavor.