I honestly love it, nothing like being able to eat fresh salads from your own garden in December. But you have to cut it real fine and add other stuff too, like some good diced cooking apples, roasted nuts, etc. I usually also serve it with an applecider-vinegar vinaigrette with honey and good quality olive oil.

[–] Ucalegon 3 points 1 year ago (1 children)

Here in the Netherlands it's a traditional winter food, but it's eaten as a "stamppot" (potato mash, one of the many we have) with brown gravy and smoked sausage. We practically never eat it as a salad.

[–] [email protected] 2 points 1 year ago* (last edited 1 year ago) (1 children)

In Denmark we traditionally eat it as 'grønlangkål', which is a sort of butter and cream kale gravy or paste. It pairs really well with ham and potatoes. It's actually a Christmas dish, guess our forefathers were also interested in the lovely kale vitamins but found it a bit too rough as a salad 🙂

https://almostnordic.com/gronlangkal-recipe/

[–] Ucalegon 1 points 1 year ago

Interesting. So instead of spinach a la creme it's kale a la creme. I figure it works better with frozen kale than fresh, as it will have a finer structure.

The Dutch do one thing very well and that's winter food. Probably similar in Danmark, as fellow Northsea coast dwellers.

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