The Netherlands is the only country where kale is grown on such a large scale. By filtering the chlorophyll out of the kale, you will open up a world of flavours! Kale is also packed full of vitamins and a good source of vitamins A, B, C, E, and K. Kale can best be kept in the refrigerator at a temperature between 1°C and 4°C.
Basic techniques: boiling, blanching, steaming, gratineeing, marinating, puréeing, stir-frying, smoking, braising.
Taste combinations: potato, garlic, white bean, curry, Ras el Hanout, pear, fig, walnut, piccalilli, gherkin, capers, Parmesan, pike perch, oyster, bacon, ham on the bone, smoked sausage, pastrami, sweetbread.