Kale

boerenkool / couve / kale

Flavor and role

A thick-leaved, slightly bitter cabbage-family green. The thick stems are tough, so strip them and use only the leaves.

Typical dishes and uses

Stamppot, served with feijoada (sautéed kale), caldo verde, kale salad

Substitutes

Use the same amount of savoy cabbage, chard or spinach (cooks faster).

Storage

Wrapped in damp kitchen paper, 5–7 days in the fridge. Blanched and frozen, 6 months.

Main countries

Netherlands · Portugal · United States

Used in this book

Boerenkool Stamppot (Kale Stamppot)Caldo verdeFeijão TropeiroKitfo (Leb Leb)Ugali with Sukuma WikiAsh Reshteh Minestrone (Persian × Italian)Caldo Verde with Crispy Chouriço and Garlic OilDoenjang Caldo Verde with Smoked SausageCaldo Verde Smashed Potatoes with Garlic AioliBrown Butter Savoy Colcannon with Crispy Bacon and KaleThakali-Style Black Lentil Dal Bhat SetBeef Shin Efo Riro with Prawns, Smoked Fish and Two GreensFeijão Tropeiro with Crispy Torresmo and Fried EggTropeiro Smash Toast with Jammy EggFeijoada Completa with Garlic Kale and FarofaFeijoada Croquettes with Kale and BaconHand-Chopped Tenderloin Kitfo with Homemade Niter KibbehMitmita Butter Kitfo Bibimbap (Ethiopian x Korean)Kitfo Smash Sliders with Whipped AyibRoasted Minestrone Salad BowlWarm Mujaddara Salad Bowl with Roasted Squash, Feta and Pomegranate DressingDry-Brined Goat Nyama Choma with Charred Pili-Pili and Sukuma WikiBrown Butter Stamppot with Onion GravySaag Aloo Stamppot with Tadka and PaneerCheesy Stamppot Croquette CakesUgali with Coconut Sukuma and KachumbariSukuma Saag Paneer with UgaliUgali-Sukuma Cheese Waffles

Updated 2026-10-10