When it comes to greens we often choose something a little more familiar when unsure of how to cook with other options.
So if you are stuck for idea then Discover Kale has a few tasty recipes to make sure you are getting the most out of this 'Super Green'.
Curly Kale is in abundance at present due to it being in season and this lovely green leafed vegetable deserves so much more than a quick boil in a pan of water before being served on the side of your Sunday roast.
Now is a great time to make the most of kale, a wonderfully versatile home-grown vegetable packed with vitamins and flavour, and loved by food fans and chefs alike. Kale is in season now, and at its most plentiful from October until March.
A favourite for us is to drizzle it in a little olive oil, add some salt, ground peppercorns and walnuts and pop it in the oven to wilt for about 15 minutes, before serving with fish or as a side dish for any roast meal.
There are so many ways to use kale - this winter soup is just one of many suggestions available for enjoying this tasty and healthy brassica.
Visit www.discoverkale.co.uk for more recipes and information.
Winter Lentil & Kale Soup
Prep time: 10 minutes
Cook time: 25 minutes
- 150g Puy lentils
- 2 x 200g packs kale
- 1.5 litres vegetable stock
- 195g can sweetcorn, drained
- 4 sprigs thyme
- 400g can chopped tomatoes
- Cook the lentils in boiling water for 15 minutes.
- Drain and return to the pan.
- Add the kale, stock and the remaining ingredients.
- Simmer covered for 8 minutes then season to taste before serving.
Try using canned lentils for a quicker soup. This warm and filling high-fibre dish is great for those cold winter evenings and packs in a massive four of your 5-a-day.