It’s not your typical supermarket veggie.
That’s why so few of us know how to cook it.
I have to admit, it took me a while to warm to it – it used to be one of those guilt-inducing ingredients that lingered at the back of the fridge until it eventually went limply yellow and trotted to the compost bin.
But now I really enjoy it. So here are some super-quick, simple ideas for cooking kale:
- Cook kale like cabbage. Wash it well. Trim the tough stalks off. Slice up the leaves. Boil or steam until tender – about 5 minutes. Really tasty. But serve immediately as it tastes grim cold.
- Stir fry – trim the stalks and slice the leaves into strips. Stir fry in sesame oil in a wok for 5 minutes. Throw in a handful of sesame seeds and a little soy sauce or tamari.
- Hot! Hot! Hot! Trim stalks. Slice leaves. Steam or stir fry until tender. Mix with a tablespoon of sweet chilli sauce.
- Saute. Trim stalks. Slice leaves. Saute (covered) in a large pan in a little melted butter for up to 5 minutes. Stir often to prevent burning. Serve with some freshly grated nutmeg.
- Creamy. Trim stalks. Slice leaves. Peel & crush 2 cloves of garlic. Cook gently in a little oil with the kale for about 5 minutes, until soft. Stir in 2 tablespoons half fat creme fraiche. Season to taste.
As with all kale recipes, serve them immediately – ideally on warmed plates (just like Grannie used to!). It goes cold really quickly and doesn’t taste so good then.
Here’s a link to all the kale recipes on the VegBox Recipes website.
Do you have a favourite way of cooking kale?