Pentland brig kale

Frilly-edged, hand-harvested pentland brig kale is particularly sweet with a crunchy leaf
and no hint of toughness. If using kale raw in salads, shred the leaves very finely by rolling the
leaves up like cigars then cutting across each cylinder, avoiding the central stalk. Dress kale
in advance to soften the leaves – simply set the salad aside for 20 minutes or so before serving.
And for all this talk of serving it raw, kale is just as happy cooked – now’s the time to throw
chopped leaves into soups, curries, stir-fries and pastas with abandon.

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