Learn how to cook kale to make for the best results. Healthy it may be, but there's a reason why kale was out of fashion for so long – it's quite bland if you just cook it in boiling water. Of course, if you like it that way, keep doing what you're doing, but we think that our recipe really helps amplify its earthy flavour.
When to serve kale? We like it as a lightly steamed side to a roast, in stir fry, where it's just the right side of crunchy, and thrown into a veggie or chicken soup – and even sliced finely and added raw in a salad. And if you want to add a little flavour to uncooked kale, grate a little pecorino into it once it's cooked, too (this goes particularly well with lemon juice). Want more crunch? We love sprinkling a few toasted pine nuts in with it too. Yum. But then we love our greens.
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How to cook kale
1. To cook kale, first trim it so that you're not cooking the tough central stems.
2. Then, preheat a bit of olive oil in a frying pan, add a clove of garlic and the kale, and season. It can't be stressed enough how much kale likes seasoning: add sea salt, dried chilli, all-purpose seasoning – it's all good for making kale more flavoursome.
3. Fry for five to seven minutes, or until the kale has wilted.
4. Top off with a bit of fresh lemon juice, if you like.
Top tips: Want more indulgence? We like to melt a knob of butter in the pan instead of olive oil.
How to cook crispy kale
Fond of those kale crisps you find in deli shops? So are we – and they're super easy to cook at home.
1. Simply spread your kale trimmings on a baking sheet, season abundantly and drizzle with olive oil.
2. Then, stick it in the oven at 200ºC for five to six minutes.
3. Remove the kale, allow to cool and crisp a little in the air, then serve. It makes a great side for all sorts of mains, from steak to risotto.