Kale Curly

Product Information
250g. Class 1. A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and curly kale, which has crinkly leaves. Curly kale is the most common of the two. Instead of forming a head, the leaves grow in a loose rosette at the top of a stem. The leaves are green, sometimes tinged with blue or purple, and their flavour is strong and distinct. For chopped or shredded leaves, put in a pan of water 1cm deep with a pinch of salt, then bring to a boil and simmer for up to 5 minutes, until wilted. Drain thoroughly. You can stir-fry kale, too. Try frying shredded kale in olive oil with garlic and chilli flakes for a few minutes in a frying pan until wilted and tender and a simple side, or finely chop and add to soups stews and risottos.

Disclaimer
Keep refrigerated.