Veggie Hero of the Season - Kale
There are so many different types of kale that all have their own unique tastes, uses and some have quite a few names! The main types we grow are Curly Kale, Cavolo Nero, and Red Russian Kale (as baby leaves).
Kale is part of the Brassica family which includes cabbage, brussels sprouts, broccoli and cauliflower. It likes to grow in colder temperatures and the leaves get a richer colour and slightly sweeter taste in late autumn, winter and early spring, it has also been found that the nutritional benefits of kale increase in winter months too.
Curly Kale is one of the more beautiful kales to look at and can add the most wonderful texture and noticeably pungent peppery flavour to any dish (it's the one pictured below).
Cavolo Nero has much darker leaves and are a lot thinner and easier to clean. And as the leaves are slightly thinner, it's a good choice for salads or in meals that have short cooking times.
Kale is a good source of vitamins and minerals like vitamin C, folate, vitamin A, calcium, manganese, B1, B2, B3, B6 and more! Adding kale makes any meal even more delicious and nutritious. Cavolo Nero Kale has also been found to have some of the highest concentrations of beta carotene compared to other types of kale which your body uses as an antioxidant and it helps support your immune system.
Five Ways with Kale
Pizza. Tear into small bits and use as a pizza topping.
Kale Chips. Bake on a low-med temperature with a little oil, salt and any other seasoning you like. Turn frequently to avoid burning.
Soup/Stew/Stirfry etc. Kale works really well thrown into any of these for a nutritious green hit (just make sure to cut the stem up more).
Smoothies. A good one to get some greens in your smoothies too, use the leaves rather than stems.
Salad. Massage a couple of big leaves with with about two teaspoon of sesame seed oil as a delicious kale salad.