Kale

Kale has been cultivated for over 2,000 years. In much of Europe it was the most widely eaten green vegetable until the Middle Ages when cabbages became more popular. Kale is a brassica and part of the cabbage family. It is an attractive vegetable with its deep green colour and curly leaves. Kale has a much richer flavour than cabbage. You can get two kinds of kale, one which has smooth leaves, and the other has curly leaves, the Curly kale is the most common of the two.

Kale is a really easy vegetable to use and works so well in a variety of dishes. It can be boiled or stir fried, added to soups and omelettes as well as sautéed. It is also great in a warm salad and it's often used in Indian cuisine. It can also be substituted for cabbage or spinach in recipes too.

During World War II, the cultivation of kale in the UK was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing.

 

To prepare ~ give Kale a good wash in a sinkful of water to remove any dirt from the leaves. If the stems are very small and tender they can be cooked with the leaves. Stems that are thicker, but still tender, can be cut off and cooked for a minute or two before the leaves are added.

Try Kale in Chilli Greens with Garlic Crisps