Why Is The World Suddenly So Krazy About Kale?

22 January 2014 by

 

Suddenly the world has gone cabbage crazy, or, to be more precise, mad about kale. If there was ever an It' vegetable it would be this leafy green plant and suddenly it's on every menu, roasted, stir fried or added to health juices. Even last week Pret A Manger got in on the act with the launch of its new kale crisps (below).

 

So what's so brilliant about kale? Well, firstly it's super cheap. Secondly it's delicious as a main - steamed or fried, plus it makes a delicious accompaniment to meat and fish too. And try making your own kale chips - the curly leaf variety makes a great healthy snack when baked slowly in the oven. 

 

But don't just take our word for it. Food writer/chef Tess Ward from brilliant blog The Yes Chef (above) is a huge Kale fan and she tells us, 'Denoted for its superhuman antioxidant nutrients, kale has become a bit of a wonder food, With more calcium than milk and more iron than beef, spinach’s curly haired best friend really is a delicious nutritional powerhouse.' Check out her Green Goddess Smoothie Recipe here.

To prove it Tess has also created an easy-peasy recipe and video masterclass below. Perfect for a mid-week dinner's need for speed. It's called Kale And Green Bean Market Salad and it’s delicious (we've made it already) and you can watch how to make it below.

And don't forget there's still time to enrol in Tess’s brilliant Skinny Birch cookery class in London next Monday 27th January.  In this culinary masterclass Tess will show you how to cook a delicious and nutritious three course feast with state of the art equipment, and you will learn tips and tricks like how to chop like a samurai and make a killer salad dressing. Tickets cost £65 and includes a goodie bag at the end of the night. For more information click here.

CLICK HERE TO SEE TESS MAKE KALE AND GREEN MARKET SALAD>>

 

TESS’S TIPS

'The fragrant orange zest, fresh ginger and toasted hazelnuts really sing in this dish. It makes a wonderful accompaniment to griddled chicken, or a flash fried steak. The trick is to make sure not to cook the zest and ginger for too long, otherwise it can burn and become bitter.'

 'Feel free to experiment with walnuts or flaked almonds in absence of hazelnuts. I also like to tend to cook with garlic oil, but you could use a crushed clove of garlic instead.'


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