Green kale
Brassica oleracea
Similar veggies:
Green kale, Red russian kale, Cavolo nero
A quick introduction
This is probably the most common type of kale in the Netherlands, and its green curly leaves can be easily recognised. This veggie is especially healthy and hearty, and it is also very versatile. The Dutch dish 'stamppot' is in fact only one of thousands of possible dishes that you can make with this green.
Storage
As with all leafy greens we recommend washing kale in cold water (we do pre-wash it at the farm), then dry it and store in a closed container in the fridge. This way it will keep for almost a week.
Season
Summer to winter
Suggestions for preparation
The stems of kale can be tough, so it is best to remove them before cooking by stripping off the leaves by hand. Kale is delicious on its own when sautéed only with some oil and garlic, but it can be added to a number of other recipes too. 'Boerenkool stamppot' is an absolute Dutch winter classic (and rightly so!). It consists of mashed potatoes mixes with kale, traditionally served with a smoked sausage. We also like to serve it with a fried egg on top as a meat-free option.
In the colder months, when basil is not available, you can make a simple and healthy pesto sauce using green kale: just simply blanch the leaves and blend them together with some parmesan cheese, nuts such as pine nuts, almonds, walnuts, or pistachios, some garlic and some oil and mix it together with your favourite pasta!
Recipes
Two kale tips by one of our members: make this easy pasta sauce (much like the pesto described above) or go for a stew with harissa and beans.
For a healthy yet filling lunch or dinner try this marinated kale and chickpeas salad or try this hearty and warming vegetable soup. And if you are looking for detailed explanation on how to make the best kale chips, check this one out!
We also think this soup with polenta, kale, miso and sesame oil and this poached fish in tomato sauce with kale both look promising.