Where Kale Is King

NY Times: Where Kale Is King (at Least, When It’s Stewed in Schmaltz and Bacon) By Melissa Eddy

During the season, local restaurants and pubs are packed each weekend with long tables of people coming in from the cold for all-you-can eat feasts of locally grown kale, with all the trimmings. That includes a mildly spiced sausage stuffed with groats, a regional specialty known as pinkel.

It sounds a bit better when put to verse, as a “Kale Newspaper” did in 1953:

Kale is served, along with bacon, pinkel and pork,

Now everyone is encouraged to bravely lift their forks!