- KNOW YOUR VEG
is an attractive looking member of the cabbage family.
With its dark green or red frilly leaves and distinctive
cabbage-like taste it is a popular alternative to
cabbage, spring greens or spinach. Look for small
bunches of kale with crisp, fresh-looking leaves.
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 Kale
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.
How To Store Kale
refrigerated after purchase.
information and images for this article have come
It provides full information on all the main vegetables
available on the UK market including nutritional information
and delicious recipes. The site is a service provided
by Mack Vegetables, one of the largest and most successful
suppliers of fresh vegetables in the UK, serving a
wide range of customers from caterers to major multiples.
You can find out more about Mack by visiting the website