Curly Kale Stampot

Curly Kale Stamppot


It is ironic that kale, the main ingredient to the national dish Curly Kale Stamppot, is ever beloved by the Dutch while America has rediscovered the forgotten delight and how pertinent it is to promoting health when it comes to pushing vegetables in glossy magazines. A colleague said to me, proudly, that he’d signed up to attend a cooking course on Forgotten Vegetables.  For him, being Dutch, that meant: turnips, parsnips, and quinces.

 

“I’m having some kale,” a kale non-affectionado wrote of his gin and tonic, “Cheers!” I thought that was the best portion of kale I’d ever seen. “What should I write about?” I asked one day at large for a subject. “Kale!” came the reply. I wrote about kale, for which I was rewarded by a pile of kale salad on a plate the next time I was invited to dinner. I’ll happily write about it, and happily avoid eating it. I had some explaining to do. My greatest fear is being served that one lump of a Dutch meal, curly kale stamppot, on a dire winter evening by some well meaning red cheeked host with muscles for mashing and me going hungry for supper. However, I am an exception to the positive public opinion of kale. Lumps of cheese, now there’s a topic that ever whips up enthusiasm when desperately hungry. Ever make parsnip cake (akin to carrot cake)? Delicious. And home made quince jam in large spoonfuls on toast? Delicious. Ah, winter is coming, after quince season, for the cheese market is fading into winter retirement and the dark threat of mashed kale is looming closer.