A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and curly kale, which has crinkly leaves. Curly kale is the most common of the two.
Taste – Strong & distinct
Texture – Curly & crisp
How to use:
Break the leaves from the stalk, and trim away the tough centre stalk. Wash, then shred or chop. Kale is most commonly boiled. For whole leaves, rinse, then put them in the 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 up to 5 minutes, until wilted; drain thoroughly. Pan fry (up to 10 minutes).