This month's best
January's best: Kale
Kale is king for seasonal eaters! It tastes and grows best during the brrrr!-est of months, particularly January. Perfect for hotting up the goodness in hearty stews and soups like scotch broth.
Our quick and tasty tips:
- Works well in stews and soups.
- Try it sautéed with chilli and garlic and use it to dress pasta with a good lug of olive oil, salt and pepper and a sprinkling of Parmesan cheese.
Eat Seasonably Use Them Up Tips for Kale
Bought too much of your favourite fruit? Not sure what to do with the spare veg in the fridge? Our Use Them Up Tips are a great way to make sure you don’t throw them away.
More delicious recipes for Kale
Sausage, Kale and Flageolets
Kale is the new blueberry, which doesn’t mean you have to start eating kale ice-cream, but just that due to its amazing vitamin and mineral count it has muscled its way up to the top of the Superfoods chart.
Love your leftovers … ribollita recipe
Here is a recipe for ribollita soup that uses stale bread as one of its ingredients. Cavolo nero is essential for an authentic ribollita but robust greens such as swiss chard, the dark green leaves of savoy cabbage, kale, broccoli or rape may be substituted.
Valentine Warner’s Fried Kale with Sesame and Garlic
The hardiest and most vitamin-packed of all the late-year greens, kale is powerful stuff, and I’m surprised Popeye stuck with spinach. Full of minerals and with a good irony tang, it has real taste, but is better eaten younger as big leaves can be obstinate in the mouth. This is good with roast chicken and goose.
