What on earth to do with kale

If you can’t stuff your bag of dark, leafy green kale in your fridge, don’t fret. We’ve got some super simple ideas so you can enjoy this vitamin and mineral-rich veg.

You know the crunchy, sweet/salty seaweed you get in a Chinese restaurant? Kale’s the secret seaweed. Seriously, no jokes. All you do is finely chop up the leaves, and discard the stalks. Toss in a bit of olive oil with a pinch of salt and sugar. Scatter over a baking tray and pop in a hot oven for 5 mins. Watch the video just at the bottom of the page or hop to the full recipe just here

Kale is loaded with iron. A handful of finely chopped leaves will mix into any mash: A buttery spud mash. A rooty mash of swede and carrots. A whipped up mash made from white beans. Anything goes. And it’s deliciously healthy, too.

Kale loves garlic. Garlic loves kale. They’re great mates. Red chilli (fresh or powdered) is also a pal. All you need to do is chop everything up into small pieces. Heat a large frying pan, add a splash of oil, toss everything in the pan and cook for a minute or two till it has a bright green gloss.
Season and serve, or fold through buttery pasta. Top with Parmesan, a fried egg, toasted almonds, a splash of cream or pinenuts.

Kale is also great in soups. Any soup. Chicken noodle soup, beany soup, veggie soup, hearty spicy sausage soup. Just finely chop and add the kale at the end. It softens up and shrinks when you add it to the hot broth, so you can pack a good few handfuls into each bowl.
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