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In Dutch cooking, curly kale mostly disappears into 'stamppot', that traditional mashed vegetable dish, but renowned Dutch chef Yolanda van der Jagt offers a fresh take on this veg in her best-selling cookbook 'Lekker Hollands'.

Curly kale is a nutritional superstar. It has higher levels of antioxidants than almost any other vegetable and is full of cancer-fighting compounds, beta-carotene and Vitamins A and C, among other goodies.

The best time to make this delicious dish is after the first winter frost (usually in January), because it intensifies the flavor of the kale. Serve with either meat or poultry.