This curly kale recipe shows how to cook this less known vegetable. This recipe for curly kale is quick and easy to make.
- Cut away the stalky bits, leaving just the dark green curly leaves. Place in a colander and wash well under cold running water. Allow to drain.
- Pour a small amount of water into a large saucepan. Place in on the hob and bring to the boil. Add a little salt and then the washed curly kale leaves. Bring back to the boil, turn down the heat to a simmer, place on a lid and allow to simmer for about 5–6 minutes (you do not want to overcook it).
- Remove the curly kale the pan from the heat and drain in a colander. Serve in warmed dishes or on warmed plates.
Curly kale – hints and tips
If the water you have cooked the kale in is discoloured then the curly kale is overcooked. Try not to overcook the curly kale or it may put you off the vegetable forever!
Curly kale will not be everyone’s cup of tea. When it comes to vegetables, it can be quite strong in flavour, but it is rich in iron and vitamin C and is very good to serve with the more fatty meals, such as belly pork or shoulder of lamb. We have served it with our cottage pie, a great winter’s dish and a very good winter vegetable.