Curly Kale

Kale is one of those true ‘superfoods’ that isn’t all marketing spin, and is something we can grow right here in the UK. We sow at least four different types, each with its own advantages, although you can put any of them in your smoothie if you’re that way inclined! 

“Busy” in texture, Curly kale, whether green or purple, is best served crispy, rather than steamed or boiled where, unless you’re careful, it can become a bit soggy. We love it coated in harissa paste and added to a tray of roasted squash for the last fifteen minutes. It’s also the ideal type of kale for creating crisps, either in a dehydrator or at the lowest temperature your oven will go. De-rib your leaves and scrunch them up with olive oil and salt, sprinkling with liberal amounts of paprika and nutritional yeast, then dry them out until they remind you of kicking through a park in the autumn! Curly kale’s nooks and crannies provide ample surface area for flavoursome dressings which also makes it a good base for salads that are both taste-bud gratifying and sustaining; either flash cook or use raw, massaging with salt and oil to tenderise.