“Kale is the common name used for a variety of a green leafed Brassica (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.

How To Select
Choose smaller-leaved kale for tenderness and mild flavor, especially if you plan to eat the greens raw. Look for moist, crisp and unwilted kale. Ideally, the leaves should not be yellowed or brown.

How To Store
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).
















Kale Salad with Citrusy Nut Cream Dressing
Looking for a healthy alternative for snacking? Here is a quick kale salad recipe INGREDIENTS
1 cup kale, finely chopped and massaged with olive oil
1/2 cup sun-dried tomatoes, sliced
2 tbsp goat cheese
1/2 cup quinoa, boiled
1/2 cup carrot ribbons,
1/2 cup avocado, diced
Black sesame seeds for garnish.

For the dressing:
1 cup cashew nuts (soaked in water)
1 tbsp garlic
Zest of 1 orange
Arqa salt, pepper to taste
Olive oil

All ingredients are available at Foodhall stores Method 1. In a blender blitz all the dressing ingredients and keep aside.
2. In a bowl, toss all the salad ingredients.
3. Drizzle dressing on top, garnish with sesame seeds and serve. “