Nutritional value

Vitamins A, C, and E, iron, calcium, manganese, potassium. When raw contains protective and curative enzymes.

Storage

In the fridge, in a plastic bag. Eat soon after buying as become bitter with age.

Season

October to February.

Choose

Fresh, green, crisp leaves and wash well to remove grit.

Uses

Steamed, shredded, stir-fried, small amounts raw in smoothies, sautee with garlic. Great alternative to spinach or cabbage. Bigger leaves great for soups.

Recipe

Soon

Great winter ingredient

Brassica oleracea

A member of the Brassicaceae family, that, unlike cabbage, broccoli and cauliflower, does not form a head. The crisped and curled leaves of this frost resistant gem are harvested in spring, having been overwintered.

Kale has been in cultivation for over 2,000 years. Before the mighty cabbage usurped it in the Middle Ages, Kale was widely eaten in Europe.

Freeze raw or cooked.