KALE

ALSO KNOWN AS ‘KAIL’ IN SCOTLAND AND ‘COLE’ IN IRELAND AND WALES.

ORIGINS

KaIe was one of the first of the brassicas to be domesticated by the ancient Greeks, before 600BC. Both cabbage and kale originated with the same wild brassica ancestor, yet cabbage was cultivated to create a softer version, while kale was largely left to remain as the tougher leaf it was originally. Kale leaves have been revered through time for their incredible nutritional value, and are often grown for animal nutrition as well.

IDEAL GROWING CONDITIONS

Grow kale in enriched soil where the organic matter has been well broken down. Kale will thrive in well-drained soil, but struggles if its roots are waterlogged. Control white cabbage butterflies and aphids to ensure a healthy crop. Two or three kale plants can usually provide enough winter greens for a family. From seed to fully-grown plant takes about 2-3 months, and small leaves can be cut from the plant as little as 1-2 weeks after planting the seedlings.

HOW TO COOK

Kale needs to be washed before using, as the curly leaves can hide all sorts of insects. Soak the leaves in a mixture of water and vinegar to loosen any bugs from the leaves. Remove the tough central ribs by cutting a ‘V’ shape up through the stem. The stems can be kept for the stock pot. The leaves need to be cooked enough to remove the toughness, but not so long that the brilliant green colour is lost. Steam with butter or cook in a steamer for the best results. Avoid adding salt when you’re cooking kale, as this will produce a tougher, greyer product.

Orecchiette with Golden Roasted Vegetables Serves 4

200g carrots

200g beetroot

150g parsnip

1 garlic clove

9 tbsp olive oil

250g kale (we used a mix

of green and purple)

4 tbsp pistachio kernels, shelled,

roasted and salted

350g orecchiette

½ bunch dill

3 tbsp lemon juice

1 tsp organic lemon zest 4 heaped tbsp of ricotta Preheat the oven to 220°C (200°C fan forced). Peel the carrots, beetroot and parsnip. Cut the beetroot into wedges about 1.5cm thick. Cut the carrots and parsnip lengthwise into 2cm-thick pieces. Peel the garlic and chop finely. Place in a bowl with the vegetables and 5 tablespoons of the oil. Season with salt and pepper. Evenly spread the vegetables on a lined baking tray. Roast on the second lowest shelf of the oven for 20-25 minutes, or until they’re starting to get golden brown around the edges.

In the meantime, wash the kale thoroughly. Tear the leaves off the stalks and into bite-sized pieces. Mix with 2 tablespoons of the oil, season with salt and pepper. Chop the pistachio kernels. Ten minutes before the vegetables are finished cooking, cook the pasta in salted water, according to the packet instructions. Five minutes before the vegetables are finished cooking, add the kale to the baking tray and cook until crisp and lightly browned. Rinse the dill and shake dry. Roughly chop the dill.

Drain the orecchiette with a sieve and let drip off. Mix the pasta with the vegetables, lemon juice, lemon zest and remaining oil. Divide between serving bowls. Top with a dollop of ricotta, some dill and the pistachio kernels.