Kale
Start picking your kale when the leaves are about 6in long. Pick round, from the bottom of the stalk, allowing the centre to carry on growing and you'll have leaves through most of the winter. Some say the taste actually improves after the first frosts
The distinctive earthy flavours of kale combine well with most dishes. What's more the flavour's robust enough not to be overwhelmed when combined with more potent partners like garlic, chilli and pancetta.
The central leaf ribs become unpleasantly tough in bigger leaves, so remove them by folding the leaf in half and chopping off using a long chef's knife. For most dishes chop the kale into broad ribbons.
Steamed
Kale needs to be steamed for 5-6 minutes to soften it. Drain off any excess water. Finish with a knob of butter and a little seasoning if you wish. Alternatively a glug of olive oil and a squeeze of lemon juice also works well.
Braised kale with pancetta
Fry 150g of cubed pancetta until lightly crisp. Stir in 500g of chopped kale and 100ml of chicken or vegetable stock (cubes are fine). Cook over a medium heat for a few minutes, stirring from time to time. Adjust the seasoning and serve.
Kale with garlic and chilli
Warm a glug of olive oil in a wide pan and gently fry 1 onion and 2 garlic cloves, both thinly sliced. Once the onion has softened, add 1 finely chopped chilli. After a couple more minutes add 500g of chopped kale and saute for 4-5 minutes. Season and serve. The taste is probably too strong to go with something like fish, but it's a perfect combo with roast chicken or pork.