Organic Curly kale
Organic curly kale. We were championing this wild-looking brassica long before it became the veg du jour.
Its dark, curled leaves are robust and packed with goodness. No shrinking violet, its slightly peppery taste can take strong flavours – try braising with chilli, garlic and olive oil for a healthy side dish.
Country of originGrown in
- The UK
Use raw or cooked to make pesto, with Parmesan, pine nuts, garlic, olive oil and lemon juice
How to prepare
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.
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Curly kale recipes
Kale, fruit and nut pilaf
Serves: 2 Total time: 50 min
Baked potatoes with cheesy kale filling
Serves: 4 Total time: 2h
Serves: 4 Total time: 10 min
Beetroot burgers with kale and quinoa salad
Serves: 4 Total time: 1h 20 min
Squash, kale and Stilton pie
Serves: 4 Total time: 1h 30 min
Beef and kale fajitas with re-fried beans and avocado
Serves: 2 Total time: 45 min