Curly kale Grown by Guy Singh-Watson at Riverford on Wash Farm, Devon

£2.10 / 250g

About

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.

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Peak season

Country of origin

Grown in
  • The UK

UK Seasonality

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Use raw or cooked to make pesto, with Parmesan, pine nuts, garlic, olive oil and lemon juice
- Riverford cooks

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.

Storage

Delivered from our farm, so wash before cooking. Keep in fridge - has a shorter shelf life than cabbage.

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