K is for kale

Kale is one of the most nutritionally rich vegetables grown in the UK, yet it is still greatly underappreciated and underused by home cooks and professional chefs alike.

It is packed with betacarotene, folate  and vitamin C and K. It’s also one of the richest vegetables sources of calcium, as well as containing vital minerals such as iron, magnesium and potassium.

The most common kale varieties are curly and red Russian, while cavolo nero (black cabbage) is popular in Italian cooking.

With its pronounced taste, kale makes a good partner to other strongly flavoured ingredients such as bacon, horseradish, garlic and soya sauce. It works well in a stirfry, vegetable soup (such as minestrone) or as a green veg tossed in a little butter with a sprinkling of freshly ground black pepper. You can feel it doing you good as you are eating it!

One of our most popular seasonal Savvy Cook dishes is “honey + lemon chicken breast baked on rosemary potatoes, served with curly kale + horseradish“.

Yummy! Perfect for a blustery November night.



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