Wash the green kale thoroughly in lukewarm water several times to remove all grit and dirt. Leave them dripping wet.

Remove the hard stems from the kale leaves.

Place the kale into a pot, cover with a lid, and cook over medium heat until it wilts.

Drain the kale in a colander and dry the leaves completely.

Coarsely chop the kale.

Heat the bacon grease in a skillet.

Add the diced onion to the skillet and cook until browned, stirring often.

Add the chopped kale to the pan.

Add salt, white pepper, freshly grated nutmeg, and sugar to the kale mixture.

Add the hot beef broth to the vegetables and stir to mix.

Cover the skillet and let cook for 45 minutes, until the kale is very tender.

If using bratwurst, cook briefly in hot water according to package directions.

Add the cooked bratwurst to the pot in the last 15 minutes of cooking time.

Check the seasonings before serving.