Kale recipes
Kale is descended from the same ancestor as cabbage. It was originally known as 'cole' or 'colewort' in England but now most people call it by its Scottish name, kale. It's hardy, surviving harsh winters and growing where cabbage often can't (leading to the name 'Hungry Gap' for one variety). Both kale and winter cabbages such as cavolo nero (black cabbage) go well with partridge, pheasant, guinea fowl and duck. They're also great in minestrone soup and hearty stews.
Kale soup is great for batch cooking as it freezes so well. Priya tops hers with fried bacon and grated Parmesan, so it's got tons of flavour. Don't be tempted to season with salt while cooking the soup as the stock, bacon and Parmesan are all quite salty.
With a GI of 48, this meal isΒ high protein, low GI. Each serving provides 410kcal, 19g protein, 32g carbohydrate (of which 21g sugars), 20g fat (of which 7.5g saturates), 9g fibre and 2.9g salt.
More kale recipes
Preparation
Kale can be quite tough, so it is best par-boiled before being fried, or cooked for quite a long period.
