Eastside Road, Healdsburg, October 8, 2009—JUST TYPE THE WORD "kale" into the search box for this blog and you'll see how often we return to Boerenkool. It's substantial, delicious, cheap, and not that difficult, particularly when you get someone else to cook it.
Lindsey cooked some bacon in the stainless-steel skillet, sautéed cubed (and peeled) potatoes in the bacon-fat, then sweated the chopped kale leaves in the skillet, covered, over very low heat.
This took quite a while, tonight, because the kale in the garden is very old, very tough, very big. And very tasty. Lindsey sometimes puts a little vinegar on the dish. I think the vinegar harms the
Nero d'Avola, 2007