herald

Saturday 16 December 2017

Kale is enjoying its moment in the sun

baked kale
baked kale

Kale is enjoying its moment in the sun. A member of the cabbage family, it's easily identified by its dark green leaves, curly edges and thick woody stalks. Its bitter taste may once have been responsible for its relatively low profile, but that has all changed in the last two years.

Demand has more than doubled for this versatile vegetable, thanks to its super-food status. High in iron, calcium, vitamins A, C and K, it also offers a healthy shot of omega-3 fatty acids and powerful antioxidants. Perfect for salads, stir-fries and juicing, it also makes perfectly delicious crisps.

baking

Washed, and torn into bite size pieces I toss it in olive oil, sea salt and crushed garlic and cook it on a baking tray at 160˚C for 12 minutes.

It crisps up beautifully (below) and tastes better than any of the health food brands I've forked out cash for. Best of all, my kids scoff it, making this a delicious way to get them eating their greens.

Perhaps the best known of all kale dishes is colcannon, a traditional autumn dish which we were always served at Hallowe'en.

colcannon

Much like champ, the kale is mixed through fluffy mash, although tradition dictates that coins (wrapped in foil or baking paper) must be secreted in everyone's dish too.

Served with this delicious autumn pork dish, colcannon is a tasty and nutritious way to fill up the kids before they head out trick or treating.

Recipes courtesy of Bordbia.ie

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