Shred raw and dress with a punchy dressing – yoghurt thinned with olive oil and spiked with garlic and lemon juice works a treat. Or blanch or slow-braise, then lavish with a chunk of butter, a squeeze of lemon and a scrunch of seasoning.
Curly kale can also be dried in the oven with olive oil and a little salt to make a nutritious, moreish alternative to crisps.
Delivered from our farm, so wash before cooking. Keep in fridge - has a shorter shelf life than cabbage.
October to April
Country of origin
Grown in the United Kingdom and Spain.
Try in our kale, chorizo and potato hash recipe: