Part 3/6:
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.