Kale

Description: Of the many different varieties of Kale 'curly' (shown in the picture) is the most popular and most often appears in the boxes although 'black' kale (narrower leaves and much darkewr in colour) sometimes features as well. It has a strong flavour that can be a bit bitter if cooked for too long but it is a very good source of vitamin C and is rich in Iron.

In Season: December to April

Preparation: Boiling is the best method of cooking but kale can also be steamed. Remove the midribs of the leaf with a sharp knife and wash thoroughly. Put into a saucepan with about 1 in. of boiling water. Cover and cook on medium heat for about 8 minutes until the leaves have softened. Serve as a side vegetable with melted butter or white sauce. Can also be used as an ingredient in soups and stews or chopped into fine strips and tossed in a vineagr dressing for use in a salad.

Recipe Ideas:
'Southern Kale'
A popular dish in the US. Finely chop 250g of kale and 1 large onion. Braise the kale and onion with a little chopped parsley and 'southern' spices. meanwhile cut two rashers of bacon into strips and add to the mixture. continue cookeing for 8-10 minutes.