It must be admitted that the Scots are not renowned for their
vegetable cookery. The Scotswoman used such vegetables
as could be obtained in creating her excellent soups,
so it wasn't as if she were depriving her family of all vitamins
and nutrients. However, as a rule, she didn't go out of her way
to prepare special vegetable dishes.
Kale, a member of the cabbage family, frequently was the
only green to be seen for months on end.
Surviving bitter winds, sweetened by frosts
it appeared so constantly in the soup pot that its name became
synonymous for soup, and even for the meal itself.

The are stories of Highlanders who scorned kale as being
too soft and effeminate, food fit only for Lowlanders.
For the Highlander, only boiled nettles and an occasional
dish of seaweed would do. Such is the Scots character.
When Columbus's men introduced the potato to the old world,
its use was adopted in Scotland almost as soon as in Ireland.
It rapidly became a staple.

Clapshot

Stovies

Skirlie Tomatoes

Banffshire Potatoes

Colcannon

Kailkenny

*******

Soups

Breads

Entrees

Sweets

Miscellaneous

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