Pick Your Own Palm Kale: A Dutch Farm Adventure

There’s something wonderfully wholesome about bundling up in a cozy sweater, grabbing a pair of scissors, and heading out to a Dutch farm to meet your dinner face-to-face. Palm kale (also known as cavolo nero or black kale) is the superstar of the winter vegetable patch, picked from October to March, and frost only makes it sweeter. Unlike its curly cousin, palm kale grows tall and proud, with long, dark, crinkly leaves that look like they belong in a fairy tale. Best of all? The leaves are easy to spot and even easier to snip.

When you arrive at the farm, you’ll likely find rows of these elegant plants standing like green palms swaying in the breeze. The trick is to pick the outer leaves, about 20–30 cm long, dark and firm, from the bottom of the stalk. Leave the central growing point and the tender top leaves to keep growing – the plant will thank you by producing more. Don’t be shy: snap the leaf off close to the main stalk, or use your scissors for a clean cut, without tearing it. Skip yellow or wilted leaves. It’s surprisingly satisfying, and you’ll feel like a foraging pro in no time.

This is the perfect outing for friends and family. Make it a game: who can find the leaf with the most dramatic crinkle? Or let the kids snip a few leaves themselves. By the time your basket is full, you’ll have earned your cozy evening meal.

Once You’re Home: What to Do with Your Bounty

Palm kale is a hardy green that keeps well in the fridge for up to a week – just wrap the unwashed leaves in a damp cloth or store them in a bag. Give the leaves a good rinse just before using, and strip the tough central stem away (save the stems for stock or chop them finely to sneak into soups). Then, get creative.

Recipe 1: Creamy Palm Kale & Mushroom Pasta

A comforting, quick dish that turns the greens into velvet.

  • Ingredients: 200g palm kale, stems removed and leaves roughly torn, 250g pasta (penne or tagliatelle), 200g mushrooms (sliced), 2 cloves garlic (minced), 200ml cream, 50g grated Parmesan, olive oil, salt, pepper, and a pinch of nutmeg.
  • Instructions: Cook pasta according to package directions. Meanwhile, heat olive oil in a pan, sauté mushrooms until golden, then add garlic for 1 minute. Add the palm kale and a splash of water, cover, and let it wilt for 3 minutes. Stir in cream, nutmeg, and Parmesan. Drain pasta, toss with the sauce, and serve with extra cheese.

Recipe 2: Crispy Baked Palm Kale Chips

The ultimate healthy snack – addictive and foolproof.

  • Ingredients: 100g palm kale leaves (stems removed, leaves torn into bite-sized pieces), 2 tbsp olive oil, salt, and optional: smoked paprika or garlic powder.
  • Instructions: Preheat oven to 180°C. Dry the leaves thoroughly (wet leaves = soggy chips). Toss with oil and seasoning, then spread in a single layer on a baking sheet. Bake for 8–12 minutes, checking often, until edges are crisp but not burnt. Let cool – they’ll crunch up even more. Eat immediately (if you can resist).

Tip: If you end up with more kale than you can handle, blanch and freeze the leaves for a mid-winter treat. Just pop them into soups, stews, or smoothies straight from the freezer – no thawing needed.