Kale is high in antioxidants, vitamins A and K and is a powerful anti-inflammatory agent.
Originally, it was a cure for drunkenness.
Kale is often overlooked in favour of other herbs but this rewarding and versatile little plant should make an appearance in every edible garden! This fast grower will produce mild tasting tender leaves rapidly which can be eaten raw or used for cooking in soups, stews and even stir fries. Kale manages the cold incredibly well, in fact, its flavour is enhanced by cold and frost. The more mature your plant gets, the more flavourful the leaves, so harvesting really depends on your palate!
Pair kale with juicy segments of orange to add an additional element of sweetness into any dish: Juicy segments of orange with butter or olive oil, or even a little orange juice, really add sweetness to kale. You can add oranges into stir-fries or simply sauté them with some shredded kale.
Hearty Kale Soup
from Discover Kale
75g pearl barley
1.4 litre vegetable stock
1 leek, thickly sliced
1 carrot, diced
2 sticks celery, diced
250g pack of kale
2 tbsp chopped parsley
Cook the barley in the stock gently for 30 minutes in a large covered saucepan or until just tender. Add the vegetables, cover and cook for a further 5-8 minutes. Stir in the parsley and season to taste.
For a quicker cooked soup, replace the barley with basmati rice or macaroni.
