This frilly green veg is rustling into restaurants everywhere. Full of vitamins and antioxidants, kale deserves a spot on any menu!
Break kale leaves off the tough central stalk, then trim leaves of any remaining stalk. Wash leaves, then shred or chop them.
To boil or stir-fry
Rinse whole kale leaves and put them in a saucepan without shaking off water. Cover pan and cook for up to 2 minutes, or until leaves wilt. Drain well.
To cook chopped or shredded kale
Place in a saucepan with 1cm water and a pinch of salt. Bring mixture to the boil, reduce heat and simmer for up to 5 minutes, or until kale wilts. Drain well.
Wash kale leaves well and slice off stalks. Immerse leaves in just-boiled water for 2 minutes to blanch, then quickly douse with ice-cold water. Drain leaves of excess moisture, put in an airtight container or bag and freeze immediately.