Last month I photographed my favourite recipe for Kale....wilted down with garlic, olive oil, red pepper, chilli, ginger and Soy or fish sauce. It is so good. I froze it over Christmas and it was such a relief after all those sprouts! Kale is just such a great veg to have over the winter. I will definitely be sowing some more in August - Red Russian is the most abundant and is delicious, but I love the dark Cavallo Nero and the beautiful purple curly leaves of Red Bor. They all taste superb.
Yesterday I decided that as they were beginning to flower and get leggy - not bad after feeding us since the autumn last year - it was time to dig them up. First I stripped them of their remaining leaves and had to get out my huge preserving pan to make the kale stir fry above for the freezer..
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| We had a bucket load and it took some time to wash and strip the leaves from their stalks |
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| The stripped tough stalks for the compost heap |
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| Its surprisingly easy to run your fingers along the central stem of the leaf leaving the stalk... |
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| You can eat the stalks when the leaves are young but not when they are older....it looks purple pretty but its too tough! |
Wilted down for just a few minutes, cooled and packed into freezer bags..perfect. No waste and a spicy healthy dish to enjoy with rice, chickpeas, or curry straight from the freezer. Kale is delicious!
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