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Kale from Kosson

Boerenkool van Kosson - Lyklema Fine Art

Ohara Kosson made this color woodcut between 1925 and 1936, it was published by Watanabe Shôzaburô in Tokyo and now hangs in the national museum. Like other Japanese prints, the woodcut is made in line block in black with color blocks in the tradition of Ukiyo-e. This work also had a major influence on Dutch artists around Van Gogh, Israëls and Mondriaan.

Japanese Art was completely en vogue due to world exhibitions. The techniques and refinement of the lines even influenced art deco and judgment still. The heron's work in the snow inspired us to create the ultimate Dutch winter dish (besides pea soup): kale. Of course with a Japanese twist.




The tastiest kale with leek and tomato

  • 500 grams of floury potato
  • 500 grams of kale
  • 1 leek
  • 1 can of tomatoes
  • baked salmon
  • Mustard
  • Rice vinegar
  • Butter
  • Salt and pepper
  • Nouri sheets


    Preparation Kale with a twist

    Maintain a ratio of 500 grams of potato to 250 grams of kale. Peel the floury potatoes and cut them into large pieces. Place them in a high pan with some salt and cover them with water. Bring slowly to the boil and place the finely chopped white part of the leek on the potatoes. The sliced ​​kale goes on top as well as the smoked sausage from the butcher. Put the lid on for about 25 minutes. This is how you steam the kale; tastier than cooked. Check in between whether potatoes are done. Just stomp. Add a can of tomatoes and butter. Add a dash of milk if necessary. Fry briefly in a wok just before serving. Serve with grilled salmon, mustard and a dash of rice vinegar. Garnish with fried nouri sheets.

    Please submit your own recipe, inspired by a painting or other work of art, for our Art & Food section. Please email

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