Eastside Road, Healdsburg, March 2, 2009
I THINK WE FIRST tasted it in Apeldoorn, when Kees made it for dinner — it was just when he'd begun studying to be the chef he is; I don't think he was yet seventeen. So we always think of it by its Dutch name: boerenkool, "farmer's kale".
Lindsey chopped up some bacon and fried it, then sautéed onions in the bacon fat with a little olive oil too, then potatoes; then added a bit of water to steam things, and leftover gravy from last week's pork roast; and then added the chopped kale and steamed it until done. Served with malt vinegar and the crumbled bacon bits. You don't need anything else: no bread, no green salad, no nothing.
Cheap Pinot grigio