6-1/2 lbs. kale
1/2 cup lard
2 onions, chopped
6 slices Kasseler (a smoked pork cutlet)
6 smoked Mettwürstchen, pierce casings (a small, mild sausage)
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.