FIVE WAYS TO PREPARE KALE

STIR-FRY with a little olive oil and finely chopped garlic for a simple side dish. The oil increases the body’s absorption of vitamin A — vital for a healthy immune system — from the kale.

SERVE a runny poached egg on top of sauteed kale. The green is extremely rich in lutein, an antioxidant also found in the yolk. Lutein helps cut the risk of macular degeneration (the leading cause of age-related blindness) by filtering out damaging UV rays at the back of the eyes.

SPRINKLE kale with toasted almonds. Both are good sources of calcium and magnesium, a great vegan bone booster. ADD kale to cauliflower cheese. Kale is rich in folic acid and a good source of iron, while dairy in the dish provides vitamin B12. These three nutrients help to make red blood cells. MAKE kale chips (a low-calorie alternative to potato crisps) by spreading chopped leaves on a baking sheet. Sprinkle with oil and Parmesan and cook on low (about 150C/ gas 2) for ten to 15 minutes, until crispy and lightly browned at the edges.