Kale is everywhere at the moment. It’s delicious when cooked right and a perfect addition to salads, pasta, mashed potato, eggs, eaten by itself and of course traditionally in minestrone soup.

Growing kale in the garden is really beautiful with its curly leaves and beautiful green and purple colours. Being part of the cabbage family it’s a good one to grow in cooler climates as it tolerates frosts, and is even said to taste better when grown in frosty areas? Wow! Thank god something will grow through the frost!

Kale Salad

You have to remove the rough stalks first and shred/chop the kale finely. Kale can be cooked in a little olive oil like my recipe below or blanched in some water or stock for 20 mins or so for more flavour.

Big Bunch of Kale
Olive Oil
Good quality Parmesan cheese
Salt
Anchovies (optional)

Glug – some oil in a pan
Add – Kale and cook on med heat until the kale softens and becomes a bit shiny and vibrant
Add – Salt to taste
Take – off the heat
Add – crushed anchovies if desired?
Grate – lashings of Parmesan and serve now!