Print Comment Send newsitem

Ingredient of the week: kale

15 FEBRUARY 2012 One of the most striking members of the cruciferous vegetable family (of which familiar broccoli and savoy cabbage also belong), kale is a mighty fine looker. Its leaves are deepest, darkest green – almost like a forest at night.


They are iron-rich which comes through in their flavour – and means they are perfectly paired with a juicy steak; their robustness will go well with a roast – all the little ripples on their leaves clinging on to gravy for juicy, delicious life.

Their hardiness makes them suitable for stews – pop them in a warming winter number with chorizo, butterbeans and tomatoes, served with toasted wedges of sourdough.

They’ve been used all across Europe since Medieval times – and early varieties were even known to the culinary masters, the Romans. It’s incredibly easy to grow, too, and played a significant role in the Dig For Victory campaign in World War 2.

Try them where you would cabbage – cooked simply in salted, boiling water – or go adventurous and use it in a stir-fry with oyster and soy sauce, chilli, garlic, ginger and some crispy pork belly – served over puffy, steamed white rice.

Share:

Add comment

Please type the characters that appear on the image in order to send your comment:



  • Please note, all comments are those of readers and do not represent the opinion of Hellomagazine.com
  • Hellomagazine.com reserves the right to remove comments it considers offensive or not relevant
  • Please focus on the topic



Recipe of the day



More Recipes



Your Recipes



Celebrity Chef Interviews




Suggestions