Not only is kale more fashionable than double denim (NB: very), it's also pretty darn good for you! Here are some super kale facts for you to take in...

Per 80g serving, kale contains more vitamin C than an orange, over three times the amount of fibre of a slice of granary bread, more calcium than a glass of milk and more iron than three slices of roast beef. Those are some pretty hefty credentials – but does this leafy cousin of the cabbage actually taste nice? Well, yes, if cooked properly and combined with the right flavours. You'll be pleased to hear that it's super-versatile and easy to cook with, too – use it as you would cabbage, spinach or chard. Here are our top five ways to embrace kale:

Here are our top five ways to embrace kale

1 Stir-fry it with punchy chilli, garlic and ginger, and toss with noodles for a speedy supper with an Asian twist. See our kale, pork and sesame stir-fry.

2 Dehydrate it into kale crisps to serve as a pre-dinner nibble or afternoon snack. Simply toss with Szechuan pepper, olive oil and sea salt and bake.

3 Boil it briefly and add to mash for a twist on colcannon. See our red onion bangers with kale mash.

4 Throw it into soups or stews at the end of cooking to top up your five-a-day. See our sausage ribolita one pot.

5 Whiz it in to a trendy green smoothie for a hit of raw kale. Here's our favourite kale-based drink:

Zingy kale and ginger juice
Serves 2

100g kale
½ cucumber (about 175g)
200ml cloudy apple juice (not from concentrate)
juice of ½-1 lime, to taste
a thumb-sized piece root ginger, grated

1. Put the kale in a large bowl and cover with a kettleful of just-boiled water, leave to stand for 2-3 minutes, drain and run under the cold tap until cool. Drain again.

2. Transfer to a blender with the rest of the ingredients. Blend until smooth. Pour into glasses and serve.

 

About the author

Lucy Jessop
Lucy, our former Food Editor, creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!