A bag of Red Russian kale. Grown at our community garden site in Margate using Chemical Free growing methods.
How to Prepare Kale:
Break the leaves from the stalk, and trim away the tough centre. Hold the base of the stalk, with the kale stems upside down, then using a sharp knife follow the stalk down either side, to strip the leaves. Wash, then shred or chop. Discard the woody stalks or keep for stocks and stews.
How to cook Kale:
Kale is most commonly boiled or steamed. For whole leaves, rinse, then put them in a pan without shaking the water off, cover, then cook for up to 2 minutes, until wilted. Drain thoroughly.
For chopped or shredded leaves, put in a pan of water 1cm deep with a pinch of salt, then bring to the boil and simmer for up to 5 minutes, until wilted. Drain thoroughly.
You can stir-fry kale, too. Try frying shredded kale in olive oil, with garlic, and chilli flakes for a few minutes in a frying pan until wilted and tender and a simple side, or finely chop and add to soups, stews and risottos.
Kale can also be eaten raw, and the leaves ‘massaged’ between your fingers with oil or lemon juice to break down some of the fibres, and make it a bit more palatable.
Rubbed with oil, and then roasted, you get fantastic ‘crisps‘, reminiscent of crispy seaweed that can carry other flavours such as chilli, nutritional yeast, or parmesan.
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