Curly kale leaves should look fresh and crisp, with no sign of yellowing. Reject any with leaves that look bruised or slimy. Curly kale is available from September to March. Other varieties of kale include Red Russian kale, cavolo nero (or ‘black kale’), and thousand-head or hungry-gap kale.

Curly kales deteriorate more quickly than green cabbages, and will keep for only a few days before turning yellow. Store, loosely wrapped in plastic, in the fridge or larder.

Cut away the tough central ribs of curly kale before you chop or shred the leaves. For best results, either cook very briefly in a large volume of ready-boiling water or stir-fry as a side dish. Add a small amount to soups, pasta sauces, bean dishes and colcannon.

More curly kale recipes

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More curly kale recipes

Mushroom, chestnut and squash filo pie

Spicy tofu fajitas

Slow-cooked beef cheek with roast onion dressing and fried kale

Sardine and kale spaghetti

Toast toppings three ways

Ballywalter Wellington surprise

Vegan mushroom risotto

Scallops with bacon, black pudding and colcannon

Chickpea and chorizo stew

Lamb souvlaki

Potato hash with tomatoes, pepper and kale

Poached chicken with carrots, kale and mushrooms

Gotu kola sambol

Chilli and garlic-spiced kale crisps

Salmon lasagne with a kale and lemon sauce

Lamb and lentil curry

Bubble and squeak with poached egg and hollandaise sauce

Buyer's guide

Storage

Preparation

Other kale

Cavolo nero

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