What’s the big deal?
We are all a little guilty of bandying around the term “superfood” these days, but when it comes to Kale it really is a well deserved title. These little leaves are packed with beta-carotene, folate, vitamin c, iron, magnesium and potassium. Also, did we forget to we mention that it is one of the richest vegetable sources of calcium? Being so rich in nutrients means kale can help lower cholesterol, protect against various cancers, is good for your vision, skin and your immune system. If those aren’t good reasons to get chomping then we just don’t know what are!
Kale, cabbage, kohlrabi, cauliflower, broccoli and brussels sprouts are all the same species of plant, Brassica oleracea.
Early in the twentieth century, Kaliyard (kale field) was a disparaging term used to describe a school of Scottish writers, including Peter Pan author J.M. Barrie whose writing featured sentimental nostalgia for Scottish life.
Get the best:
A smaller head of kale will be more tender, and always pick one with crisp, brightly coloured leaves.
How to cook:
To cook whole leaves: Rinse and pop in a pan without drying, cook for 2 minutes until wilted.
Or for shredded leaves, bring a cm deep of water to the boil and simmer for 5 minutes.
Check out our Sweet potato, beetroot rosti with kale, apple and fennel salad. More colours than a double rainbow (ok, not quite) and with wonderful oozy cheese seeping through, this dish is really delicious.
Or, kale is also great in stews and soups. We love this recipe from our friends at Love Food Hate Waste for ribbolita. It will even help you use up that stale bread lurking in the back of the cupboard!