Kale has a mild cabbage flavour and comes in many varieties and colours. Most kale has the characteristic frilly edged leaves, but there are flat-leaved varieties as well. Unlike most vegetables, kale’s nutrition seems to increase in value when cooked.
How to Use
Kale is served cooked. It can be served finely chopped or as a purée for a side dish or included in soups and sauces or the classic dishes, bubble and squeak and champ. Kale complements a wide variety of food and its flavour profile means that it also works well with stronger dishes such as game or with spicy dishes. It can also be used in Indian dishes such as Kale Dhal.
How to Prepare
Cut the stalks off the frilly leaves and wash the leaves in cold water.
How to Cook
Kale can be steamed, stir fried or boiled. To steam, place the prepared leaves in a steamer and cook for 3-5 minutes or until just wilted. To boil, place the leaves in a pan with 2 tbsp water, cook, covered for 2-3 minutes or until just wilted. Kale absorbs a lot of liquid during cooking and should be drained thoroughly after cooking. Drain in a sieve and use a metal spoon to press out as much liquid as possible before serving.