When it’s cold outside in Germany, that means one thing: it's finally kale season! You don’t have to be in Germany to enjoy this highly nutritious, tasty green, and what better way to enjoy it than on a pizza? This hearty, deep-dish pizza also has chopped-up Mett sausages – also called Mettwurst – which is a German sausage that’s typically made from raw ground pork( and sometimes finely chopped beef), which is then cured and cold smoked or air-dried, depending on the region. No Mett on hand? No problem – spiced brats are a great substitute. We have to admit, we weren’t the first to discover that kale and Mettwurst make a great flavor combo, as traditionally, you’ll find kale in a hearty stew with Mett sausages and a dab of mustard. It’s a classic German stew (and probably the best thing to warm you up on a cold night), and plays a big role in “Wintergang,” an ancient German tradition.” For Wintergang, all winter long, groups of friends meet up in the cold, frosty woods and go on winter walks, which include occasionally stopping for shots of schnapps and a “Boßel” match (a game similar to bocce ball). After the chilly outdoor fun, they reward themselves with a steaming bowl of kale stew at a pub.

For this recipe, you can leave your pots in the cupboard because the combination of kale, sausage and mustard works beautifully on a hot Chicago-style pan pizza. However, this pie has a twist – instead of layering on your toppings like the American original, the steamed kale, juicy Mett balls and grated Emmental are all mixed together to make a delicious filling. The grated cheese and egg mixture turns the stew into a proper pizza filling, which can be easily sliced and served. You've definitely never eaten kale like this before!