A member of the Brassica family, which includes broccoli, brussel sprouts and cabbage, Kale is a valuable winter vegetable. It is packed with vitamins, minerals and phytonutrients that guard against bacterial and viral infections, heart disease, high blood pressure, rheumatoid arthritis and cancer.

Kale also improves iron absorption from food.

The list of benefits goes on and what’s more this super food is currently available in abundance from our local growers.

recipe

• 1 bag / bunch KALE chopped
• 2 cloves medium size GARLIC RUSSIAN chopped in large chunks

Place olive oil in a large saucepan on a medium heat. Add garlic and kale with a pinch of celtic sea salt (or similar mineral rich quality). Use tongs to toss until the kale wilts - this will only take about 3 minutes. Discard the garlic (some like to eat it) & serve.

serving suggestions...

breakfast - delicious with eggs prepared your favourite way. Could also include mushrooms & tomato on the plate for a hearty Sunday brunch.

dinner - sensational served as a green with roast pumpkin, sweet potato mash or parsnip mash and your choice of meat. If vegetarian team with your favourite legume.