This tasty green vegetable is part of the cabbage family. It has a richer flavour than cabbage and a much darker green colour. Two types are available — the most common is curly kale, which has crinkly leaves, but there is also a smooth leaved variety. Kale is also known as a superfood.
Kale is available all year round, but is best from mid-September to late-February.
Choose smaller, more tender leaves if possible, they are also available sliced and ready to cook. Store in the fridge and eat within a day or two of purchase, as kale becomes increasingly bitter the older it becomes.
How to cook
Tear the leaves away from the tough central stalk, wash and chop or shred. Place in a pan with about 1cm of water, cover and bring to the boil for about 5 minutes or until just wilted. Add shredded kale to stir fries, or add to soups or stews at the end of cooking.