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Kale

Kale 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

Cut 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

Keep refrigerated after purchase.