Kale

The British superfood! Local & seasonal, Kale is produced in the UK almost all year long. This green brassica owns its popularity to being known as a superfood, rich in vitamins, minerals and nutrients. Because it deteriorates quickly you should not leave kale in the fridge for too long. It is at its best when the leaves are a deep vibrant green. The central ribs can be tough so discard them before cooking. You can then chop or shred the leaves.
UK Season: September to April.

Nutritional Content: High in vitamin A, vitamin C, vitamin K, calcium, manganese & fibre. Contains sulforaphane which has shown anti-cancer properties. Kale contains no fat and is low in calorie.

  • Servings : 2-3
  • Cook Time : 10 Min

Golden Rice with Kale and Harissa Chickpeas [vegan]

  • Yield : 1 small jar

Kale Pesto [vegan]

  • Servings : 4
  • Cook Time : 30 Min

Warm Cauliflower & Kale Salad [vegan]

  • Servings : 4
  • Cook Time : 30 Min

Tomato & Kale Pasta [vegetarian]

  • Servings : 6-8
  • Cook Time : 25 Min

Jerusalem Artichoke & Kale Soup [vegan]

  • Servings : 1

Green Winter Smoothie

  • Servings : 4-6
  • Cook Time : 15 Min

Creamy Celeriac Noodles With Mushroom & Kale [vegan]...

  • Servings : 4

Vegetarian Sausage Tray Bake

  • Servings : 2-4
  • Cook Time : 35 Min

Beetroot & Cauliflower Kale Salad with Pesto Dressing...

  • Servings : 8
  • Cook Time : 30 Min

Minestrone Soup with Organic Spinach, Ricotta & Pistachio...