NAME // Curly kale aka Scot's kale IN SEASON // Sept - Apr
NUTRIENTS // Manganese, vitamins A, B, C, iron and phytochemicals which are wonderful at fighting cancer and disease.
One of my favourite things in the whole world to eat - curly kale is best eaten fresh, as it gets bitter the longer it's kept. I really like it raw, with nuts - it's texture and crunch compliments an earthy oily nut perfectly. With the addition of something acidy, like vinegar, you have a perfect combination of flavours.
Kale is in the same family as cabbage, it's a brassica, which all of us should be trying to include more of in our diets - it's anti-inflammatory and cancer fighting and full of essential nutrients like magnesium - which is THE mood nutrient.
Give it a good rinse and cut finely, toss with pomegranate and toasted pecans before splashing with balsamic vinegar for an easy powerhouse salad. Stir fry with chilli and garlic for a cold fighting quick supper, boil to accompany most dishes but I like it with a gratin. You can grind into a pesto or make a tabbouli with it. Or just toss in olive oil and bake for some crispy kale goodness.
Here's my recipe for a pomegranate, kale and pecan salad or if that doesn't float your boat maybe one of the following will tempt you:
Formally Emma Gutteridge