Over the last couple of weeks we have been living off a diet of kale, and while the kale craze was probably done and dusted in 2015, it’s still fantastically tasty, seasonal and good for you.
We currently have a selection of two different kales grown locally from Wayside organics, with the red, Russian kale slightly sweeter than the green.
I would recommend 3 alternative cooking methods – but my favourite has to be roasted. Give the kale a rinse under cold water and dry in a salad spinner. Then simply cut up the kate in small 5cm pieces, discarding the main stem, place evenly on a single layer on a baking tray, and sprinkle with olive oil and sea salt. Bake in a pre-heated oven at 220ºC/gas 7 for 20 minutes, giving them a shake half way through. Bring it out once the edges have browned and turned crispy. You can cook with sesame seeds, chilli flakes or galic if you want to add something extra.
You can also steam the kate, or stir fry with garlic and soy.
Kale is almost calorie free, while containing loads of vitamins. It’s easy to grow in the garden and is a superb, versatile veg.