Curly Kale Fields Forever
My parents have a plot of land behind their house, where I grew
up. Someone rents it and plants something on it, corn, leeks, wheat, cabbage, depending on the season. So now, September, the field is filled with curly kale. Beautiful long rows of greens, with eager white butterflies hovering over it to lay their eggs.
I only know one way to eat curly kale, or ‘boerenkool’ (Farmer’s cabbage) as we call it: boiled alongside potatoes and then mashed, eaten with smoked sausage, gravy and applesauce. Once the days become shorter, and a chill is in the air, Dutch people crave for their first plate of ‘boerenkool met worst’. Up untill recently I’ve never heard of it being eaten any other way. And irrespective of other recipes, any other preparation besides mashed to bits can be considered utter blasphemy anyway. So I was eager to try an Asian-style stir fried kale, with marinated tofu on the side.
250g kale, whole leaves if possible
1 large carrot
Handful of mushrooms
1 clove of garlic
1 cm ginger, shredded
1 piece of tofu, in bitesize pieces
4 tbsp light soy sauce
2 tbsp ginger sauce
2 tbsp sesame oil
Add soysauce, sweet ginger sauce and sesame oil to bitesize tofu pieces. Wash kale, tear pieces of leaves from its stem, dry. Cut onion, carrot, other veggies, mushroom.
Heat oil in a pan, add pieces of tofu and fry over medium heat. When browned, add remaining liquid of the marinade, and saute the tofu in this marinade. Heat oil in wok/frying pan, add onions, stirfry for a few minutes, add mushrooms, carrot, garlic and ginger, and stir fry for another minute. Add kale, stir fry for another minute or so, and top with some sesame oil and sesame seeds.
Eat with noodles or rice.