A member of the cabbage family Kale is often considered to be the closest to wild cabbage of all cultivated species. The leaves don’t form a head leaving the Kale to develop a tender leaf and texture. The green leaves can often be tinged with purple and the loose leaves develop a strong and distinctive flavour. Ideal for use in stews or wilted or braised as a companion to roasted meats. Kale also appears in a bright and distinctive more predominantly purple variety called Red Kale which is high in antioxidants. Kale is a popular ingredient all year round but it is truly at its best between September and February and is superb when wilted and served mixed with bacon and walnuts.
|Group||Veg / Cabbage|