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Eating in Season - Kale

Writer: Richard WebbRichard Webb

With the winter failing to disappear and the snow falling in late February, its important we still get the vital nutrients we need from the available produce.




Kale is a very handy ingredient for seasonal eaters as it is one of the few green vegetables that is more abundant and flavourful during the coldest months of the year.





Our tip: It can be substituted for cabbage or spinach and makes a fine side dish when blanched and sautéed with garlic (a little soy and a sprinkling of chopped, roasted nuts is a lovely addition). It also makes an excellent ingredient in hearty, warming soups such as Kale and Chestnut Soup.

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