Leafy green kale is a welcome sight in winter when the local produce selection can be lacking. Packed with flavour and nutrients, kale is at home in loads of recipes - from hearty soups and sides to pies and stews.
Kale is one of those leafy greens we should all eat more of. This recipe will show you how to create wonderfully crisp and light kale crisps with just three ingredients.
Kale, quinoa, red pepper, cucumber, red onion, feta cheese and avocado are served with a homemade Dijon mustard and lemon vinaigrette in this brilliant salad. Steaming the kale removes some of the bitterness and the salad dressing ties all the flavours together beautifully.
This wonderful soup will warm your insides, delight your taste buds and fill your stomach on a cold night. It is full of dark green kale, potatoes and cannellini beans.
A great way to use up some of the extra kale you might have in your garden! You can use other similar greens in this recipe - spinach, chard and rocket all work beautifully. A mixture is also quite good.
This is a forgiving recipe and a great way to get your greens! I eat it as a main, but this could easily be fit for four to six sides. Use bagged kale if you're in a hurry, and feel free to substitute different kinds of greens depending on what's available.