At the moment due to Covid restrictions we can only see the grandchildren thanks to the wonders of the internet, for which I am grateful. So although we don't meet up in the flesh, we are still fortunate to be able to talk, see them, exchange news, funny stories etc. Talking with them recently they were eating a snack, well nothing unusual with that I hear you say! What was perhaps a little unusual was that their snack was slices of carrots, peppers, cucumbers! Not a chocolate bar or a packet of crisps in sight! In fact I am told that they now also enjoy eating curly kale. Yes, this wonderful vegetable is currently the grandchildren's favourite and I can see why! Apparently Stanley likes it too! (see picture below)
A staple of veggie boxes and local food companies as well as Farmers Markets, curly kale is becoming much more prominent in the supermarket. It has been grown in Great Britain for centuries and was once a frequent nutritious addition to the dinner plate in the 50s and 60s. The good news is, it seems to be coming back. Sales have rocketed in the last couple of years!
Kale is packed full of vitamins, iron and calcium and tastes delicious. It couldn’t be easier to cook as it just requires steaming, boiling or stir frying although it is great added to pasta dishes, risottos, stews and soups. You can use it wherever you may have used spinach or cabbage.
Curly kales deteriorate more quickly than green cabbages, and will keep for only a few days before turning yellow. Store, loosely wrapped in plastic, in the fridge or larder.
Cut away the tough central ribs of curly kale before you chop or shred the leaves. For best results, either cook very briefly in a large volume of ready-boiling water or stir-fry as a side dish. Add a small amount to soups, pasta sauces, bean dishes and colcannon.
All the best Jan