Kale.

Kale has sturdy, dark green leaves, often with curly edges, and a deep, slightly bitter flavour that softens as it cooks. It is a leaf that stands up to heat and dressing, so it works well both cooked and raw when sliced thinly.

Ways to use it

• Strip the leaves from the thick stems, slice thinly and massage with lemon juice, oil and salt for a raw salad.
• Saute with garlic and a pinch of chilli as a quick side dish.
• Add to a soup or a stew in the last few minutes.
• Bake in a hot oven with a little oil until the edges turn crisp.
• Blend into a green smoothie with banana and ginger.

Storing it

Do not wash kale before storing. Keep it in a container lined with paper towels in the fridge drawer and use it within 1 to 2 days. Wash it just before cooking, swishing the leaves in a bowl of clean water and rinsing under running water. A few small marks or an uneven leaf do not mean the bunch is past its best.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.