Kale Recipes

Kale should have a fresh green (or purple) colour with crisp, unwilted leaves. Remove stems on the kale before you start cooking as they can be a little tough. Kale can be substituted for cabbage or spinach and makes a great dish when sautéed with garlic, a little soy and/or a sprinkling of chopped roasted nuts.

Kale with Sultanas and Nuts – 11/07/2010

We suggest this recipe from the UK vegetable growers’ website at http://www.thinkvegetables.co.uk/.

  • 25 g butter
  • 200 g kale, shredded
  • 4 tbsp dry white wine
  • Salt and black pepper
  • 75 g sultanas
  • 50 g flaked almonds
  • 2 tbsp crème fraiche
  1. Heat the butter in a wok or large frying pan. Add the kale and stir-fry for 3 minutes.
  2. Add the wine and season well. Reduce the heat, cover and cook gently for 5 minutes until the kale is tender.
  3. Stir in the sultanas, almonds and crème fraiche and stir-fry for a further minute.
  4. Serve with a hearty stew.