Grown originally for cows and sheep however this has grown hugely popular with us now. There are many varieties grown throughout the world. In the UK they are best September until April.

Kale Nutrition Values

How to store Kale

Best stored in a bag in the fridge.

How to prepare Kale

For varieties like curly kale and cavolo nero you will need to pull the leaves off the stalks and stems. Pull your fingers from the thickest end and pull tightly up and strip the leaf off.

How to cook Kale


No need to cook. You can use in smoothies. Or for eating raw in a salad you will need to massage the leaves. Place in a bowl with a little oil and salt and massage the leaves until they turn a darker green.

Boiled / Steamed

Can be steamed or boiled for 3-4 minutes


Fry in a little butter or oil with some fresh garlic for 1-5 minutes until the leaves have wilted.


Great way to make crisps. Heat the oven to 160’C. Make sure the kale is clean and dry. Cut the leaves into small pieces and place in a bowl. Toss with melted coconut oil until all are coated. Line a baking sheet with baking paper and spread the leaves out across it. Sprinkle with salt and bake for around 12 minutes or until crisp. Keep an eye on them to stop burning.

Ingredients that work well with Kale

  • Lemon
  • Vinegar
  • Cream
  • Cheese
  • Eggs
  • Garlic
  • Onions
  • Mustard
  • Cashews
  • Chestnuts
  • Hazelnuts
  • Bacon
  • Dried fruit