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Delicious Dutch recipes using kale!

The majority of Dutch tend to associate kale with boerenkoolstamppot – a hearty Dutch winter dish that’s traditionally served with rookworst (smoked sausage). But did you know that there are a large number of additional Dutch recipes that also make particularly good use of kale?

Dutch kale recipes

Kale (‘boerenkool’ in Dutch, or ‘krulkool’ in the Flanders region) is a leafy crop that belongs to the Brassica oleracea family, which includes Brussels sprouts, cauliflower and red cabbage. It’s a true autumn / winter vegetable that contains a variety of vitamins and minerals, such as vitamin C, vitamin B1, vitamin B2, calcium and iron. And, although kale is synonymous in the Netherlands with the traditional mash dish known as boerenkoolstamppot, there’s actually far more to this versatile green vegetable than first meets the eye!

Gestoofde boerenkool (sautéed kale)


500 grams of fresh kale or 1 large jar of Hak kale
2 cloves of garlic
3 teaspoons of mustard
A knob of butter


First, finely slice the kale and coarsely chop the garlic. Next heat the butter in a frying pan and lightly fry the garlic. Now toss in the kale and spoon in the mustard. Finally, pour in a small amount of water, stir thoroughly, and then leave to simmer on a low heat for about 25 minutes. Serve with new potatoes and Dutch meatballs.

Amsterdamse boerenkoolstamppot (kale mash Amsterdam style)


750 grams of potatoes
500 grams of fresh kale or 1 large jar of Hak kale
10 Amsterdam onions or 20 pickled silverskin onions
300 grams of black pudding
50 ml of milk
2 tablespoons of butter
1 teaspoon of sambal oelek (chilli paste)


First peel the potatoes and finely chop the kale. Place the potatoes into a saucepan, cover with water and top with the chopped kale. Season with salt before cooking both the potatoes and kale for around 30 minutes. Meanwhile cut the pickled onions into quarters and dice the black pudding. Fry the black pudding in a little butter until nicely browned. Now drain the kale and potatoes, and stir in the milk. Lastly, finely mash the potatoes and kale, stir in the pickled onions, black pudding and sambal, and serve immediately.

Boerenkool roerbakschotel (kale stir-fry)


300 grams of chicken breast
500 grams of kale or 1 large jar of Hak kale
1 onion
1 clove of garlic
1 red pepper
250 grams of mushrooms
4 tablespoons of ketjap manis (soy sauce)
1 teaspoon of sambal oelek (chilli paste)
Salt and pepper
Sunflower or coconut oil


First chop the onion and garlic, coarsely chop the kale, finely slice the peppers and mushrooms, and dice the chicken. Next heat a little sunflower oil or coconut oil in a wok or frying pan and fry the chicken, together with the garlic, onion and sambal. Now add in the peppers and mushrooms and cook for a further few minutes. Toss in the kale and stir-fry for between 5 and 10 minutes, or until the kale has reduced and the chicken is nicely cooked. Lastly, pour in the ketjap, season with salt and pepper, and stir for 1 more minute before serving immediately with brown or pandan rice.

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

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