Kale is a brassica and like its ‘Italian’ cousin, cavolo nero, it’s part of the cabbage family. Kale has dark green, attractive curly leaves, which is where nearly all the nutrients are found. In the last decade kale has become one of the nation’s favourite vegetables, loved for both its nutritional profile and its versatility.
Most British kale is grown in Lincolnshire, where the rich, moisture-retentive soil suits brassicas particularly well.
Read on to find out why kale is so popular by foodies and health experts alike.
From super healthy breakfast smoothies and kale crisps, to fast and tasty meals for any time, and from soups to salads or family suppers; kale can be enjoyed in most meals throughout the day.
Whiz it up raw with ginger and fruit juice for breakfast, stir a handful into your favourite soup; serve in a salad or add to casseroles, curries or pasta dishes. Kale complements a host of different flavours and foods. Steam, boil, braise or bake; microwave or stir fry – kale is wonderfully versatile and easy to cook with, and is usually sold chopped and ready to use.
For lots of tasty ideas visit our recipe page.
In every handful of kale there are lots of nutrients that play an important part in a healthy balanced diet. Kale is an excellent source of vitamins K, A and C, as well as containing useful amounts of manganese, copper and phytochemicals, which are believed to help against certain types of cancer. It is also rich in lutein, an antioxidant that can help keep eyes healthy.
In addition, in a portion of cooked kale (80g) there is 120mg of calcium; 69µg of folate and 2.2g of fibre. It is of course virtually fat free too and in every portion, there is just 19kcals.
Visit our health page for more information on all the goodness in a handful of kale and how eating more vegetables can help keep us healthy.
Every year our farmer, Nigel and his team grow kale in Lincolnshire, where the rich soil is particularly suited for growing brassicas.
The planting begins in Lincolnshire in early spring and continues through to the summer, to help ensure a continuous supply of kale. It takes around two months from planting until the kale is ready for harvesting which is done using a state of the art harvester.
Farmers also work hard to care, not just for the crop but the environment and the wildlife that live on the farm too. Looking after the soil is the responsibility of the agronomist, whose role is also to make sure that the kale plants are kept healthy.
Want to avoid the queues at your favourite cafe this weekend, but don’t want to miss out on brunch? Here at Discover Leeks, we think we may have the solution. With these amazing recipes, you can cook a show stopping brunch in the comfort of your own kitchen, better yet – you don’t even need to change out of your pyjamas! So, this weekend, be the envy of your friends and achieve #BrunchGoals from the sofa with one of these great recipes!
Some nutrients can be harder to get enough of in a vegan diet such as, calcium, vitamin A, iron, choline and vitamin B12. Although eggs, dairy and meat products are all common sources of these nutrients, there are some surprising vegan sources of each.