Kale is native to coastal Southern Europe but can be grown in almost any climate. It is available from supermarkets all year round, but is best between the middle of winter and the beginning of spring. It grows in 5 varieties including Curly Kale and Lacianto Kale; all of which belong to the cabbage family.
Wash the kale thoroughly and break the leaves from the stalk. Bring a large pan of water to the boil. Once boiled, reduce to a simmer and add the kale. Cover and leave to boil for 6-8 minutes, until tender. Remove from the heat, drain thoroughly and serve.
Preheat oven to 250F/130C/gas mark 0.5. Wash the kale thoroughly, break the leaves from the stalk and tear/shred as desired. In a bowl, cover the kale with olive oil and a few pinches of salt. Spread onto a large baking sheet and roast for 20 minutes, until a little crispy on the edges but still tender. Remove from the oven and serve.
Preheat the grill to a medium heat. Wash the kale thoroughly, break the leaves from the stalk and tear leaves into bite size pieces. Coat them in oil and add a pinch of salt, if desired. Arrange into a single layer and place under the preheated grill. After 4-5 minutes flip the leaves and cook for another minute. Remove from the grill and serve immediately.
Wash the kale thoroughly, break the leaves from the stalk and shred finely. Bring 2 inches of water to the boil in a large pan under a steaming basket. Once boiled, reduce to a simmer and add the kale to the steamer. Cover the pan and steam for approximately 10 minutes, until tender. Remove from the heat and serve.
Wash the kale thoroughly, break the leaves from the stalk and shred into strips. Heat olive oil in a skillet over medium heat and add garlic, if desired. Throw the kale onto the skillet and allow to cook for 1-2 minutes. Use tongs to move the kale around to ensure it cooks evenly. Once cooked the kale will appear slightly wilted but be crispy in texture. Remove from the heat and serve.