Kale is probably one of those dishes you remember from your earliest days of childhood. As we've mentioned before, once it's been exposed to the first frost of winter, kale - also known as Oldenburg palm leaves - is the star of Lower Saxony's culinary landscape. Exposed to the frosty night-time temperatures, the vegetable from the cabbage family develops its typical flavour and famous, slightly sweet note.

Kale is healthy and strengthens the immune system. When the first kale is available in the shops starting in November, you can whiz up a broad variety of dishes in addition to the classic preparation method. Pork-and-beef sausages (Mettwurst) and Kasseler pork meat go particularly well with kale, but why not try delicate kale chips or a special variation of the Australian specialty ‘Carpet Bag steak’ - ostrich filet steaks filled with oysters and kale? Fancy kale as a drink? Try a kale smoothie, which is rich in vitamins. Our delicious kale recipes are proof that there are many tasty ways to prepare kale.