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1
Preheat the oven to 200F.
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2
Turn the electric griddle to medium-low and heat the oil.
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3
Add the onions and sprinkle with some salt and pepper.
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4
Add the bratwurst around the onions and cook until the onions are slightly charred on the bottom, 3 to 4 minutes.
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5
Turn the onions (don't worry if the rings come apart), sprinkle with some salt and pepper and cook until the second side is charred and the onions are crisp-tender, 4 minutes.
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6
Transfer the onions to a medium bowl and set aside.
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7
Keep an eye on the brats while the onions are cooking; turn them frequently until they are deep brown all over and an instant-read thermometer inserted in the center registers 165F, about 20 minutes total.
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8
Transfer the brats to a small rimmed baking sheet and keep warm in the oven.
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9
While they are browning, butter the insides of the buns.
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10
Put the kale on the griddle and turn once or twice with tongs to coat with the brat drippings.
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11
Season lightly with salt and keep turning until the kale is tender, about 2 minutes.
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12
Transfer to the bowl with the onions.
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13
Wipe the griddle clean with a paper towel.
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14
Add the buns butter-side down and cook until golden and toasted, about 2 minutes.
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15
To serve, spread mustard on the buns, add the brats and top with the kale and onions.
