How to cook Kale

You can eat younger leaves raw, straight off the plant – they’re delicious as part of a winter salad. The larger leaves are coarser and more fibrous, so may need chopping or shredding, and you may also need to remove the stalks, if they’re tough and woody. You’ll need to lightly cook the coarser leaves – try steaming, boiling or sautéing it and serving as a simple side dish, or as part of stir-fries, soups and curries. Kale goes really well with garlic and chilli, and is also delicious in simple pasta dishes with some Parmesan or pecorino grated over the top.

WATCH: Mighty mushroom & kale frittata

READ: 5 healthy ways with kale

WHAT IS KALE?

Kale is a leafy vegetable of the brassica plant family, which includes broccoli, cabbage and Brussels sprouts. There are lots of varieties of kale, in colours ranging from dark green to deep red and even purple. The leaves can be smooth, serrated or curly.

WHEN IS KALE IN SEASON?

Kale is a hardy winter veg and is available from September to April.

HOW TO STORE KALE

Kale should be refrigerated.

What are the health benefits?

Kale is packed with vitamin C, which our bodies need for pretty much everything including the normal function of the immune system. It is also a good source of vitamin K and folic acid. Kale is also a great source of vitamin A. Vitamin A helps us to see more clearly in the dark.