Kale: My Winter Greens Obsession
My friends have recently teased me for my very obvious love of kale. Apparently, I’ve been waxing lyrical about it a little too much lately. But what’s not to love?
Kale is readily available, incredibly nutritious, and very versatile. It’s been cultivated for over 2,000 years, with its popularity in the UK dating back to the Middle Ages. In more recent years, it’s earned its reputation as a “superfood,” thanks to its impressive nutritional profile. Kale is rich in iron, calcium, and vitamins A, C, and K, as well as fibre and antioxidants that support digestion, immunity, and overall health.
One of the best things about kale is that its flavour improves after the first frost, becoming sweeter and less bitter, making it the perfect winter vegetable.
There are plenty of different varieties, each with its own subtle flavour, so if you’ve tried it in the past and not been a massive fan, it’s well worth experimenting with other varieties as you may well find one you enjoy:
Curly kale and Cavolo Nero have a more earthy flavour, making them ideal for soups, stews, and slow-cooked dishes.
Tuscan kale is slightly sweeter and nuttier and is perfect in pasta dishes or simply sautéed with garlic.
Red and white Russian kale are more delicate in both texture and taste, which makes them perfect for salads.
Kale’s versatility is one of the reasons I never get bored of it. I always wash it well before use, and usually remove the woody stem as it can be quite tough, except when making kale chips, where it softens and becomes surprisingly delicious.
Here are a few of my favourite ways to enjoy it:
Raw:
Shred the kale and massage it with a drizzle of extra virgin olive oil, a squeeze of lemon juice, and a pinch of salt. While this isn’t essential, it does tenderise the leaves, reduce bitterness, and makes them easier to digest. Massage gently for 3-5 minutes, until it softens. It is possible to over do it, so taste it as you go and stop when you reach your desired texture.
Cooked:
Slice and sauté with garlic and olive oil, or add to soups, stews, and curries. Kale holds its texture well and adds colour, depth and nutrients.
Kale Chips:
Toss with oil and salt, then bake until crispy. Air-fry at 160°C for around 3 minutes, or oven-bake at 180°C for 15-20 minutes, transferring to a rack to cool and crisp up. Keep a close eye on them, they burn easily! For extra flavour, sprinkle with a little parmesan before cooking. Stir some into a salad for extra crunch, just remember to store it separately otherwise it will soften.
Smoothies:
Blend a handful into a smoothie for an easy nutrient boost. Kale also freezes well, so is an excellent yellow-sticker purchase! I often wash bagged kale, return it to the bag, and pop it straight in the freezer so I can grab a handful when needed. (This is also my dog’s favourite snack. He hears the freezer open and appears in a flash, on a mission for kale.)
Kale really comes into its own in winter, both in terms of flavour and versatility, making it a useful addition to your plate, even if it’s not something you usually cook with! Add a bag to your next shop or consider growing your own next year. It’s easy to grow, works well in small spaces and pots, and by next winter you could be eating your own crop. I’m planning to do just that, if only to give my friends more reasons to roll their eyes at my kale enthusiasm.