Kale is an attractive looking member of the cabbage family. With its dark green or red frilly leaves and distinctive cabbage-like taste, it is a popular alternative to cabbage.
Kale is served cooked. It can be served finely chopped or as a purèe for a side dish or included in soups and sauces or even used in juices. Kale complements a wide variety of food and its flavour profile means that it also works well with stronger dishes such as game or with spicy dishes.
A great source of Vitamin C, fibre beta-carotene and many other important nutrients, english spinach is a nutritional powerhouse just like all other leafy greens.
English spinach, unlike the baby spinach variety, comes with stems, which are also edible. You can eat both stems and leaves of this green vegetable in a variety of ways. Choose between stir-frying, shredding, mixing it into sauces or steaming it. No matter what you do it adds a delectable flavour and loads of yummy, healthy goodness to your food.
Barry’s Tip: Some soil might still be hiding between the leaves. Wash them gently in cold water, before using and dry using a salad spinner.
Often used in Mediterranean cooking this colourful leafy veggie is full of nutritious goodness. The colourful leaves are full of vitamins and minerals and the veggie is considered one of the healthiest vegetables available.
There are many ways to prepare the veggie. You can prepare the leaves like you would spinach and the stalks in a similar manner to asparagus. However the leaves do need to be cooked a little longer than spinach leaves would be. Young leaves can also be used in salads. Cook and serve both parts of the veggie together or prepare them separately like two different veggies.
Use: You can serve chard steamed, braised or sautéed. It can also be used in many stews, soups, stir-fries and casseroles.
Also known as Cavolo Nero/ , Dino kale is darker than its Scottish variety. Its dark green leaves are bursting with nutrition and have an earthy, nutty flavour.
Uses: Dino kale is well suited to braising, blanching or sauteing. It can also be used in juices.
Silverbeet, with its large green leaves and white stalks, has an earthy flavour and is a good source of folate, fiber and vitamins. In the same family as beets it is often thought to be similar to spinach and is often associated with Mediterranean cuisine though it is just as good with noodles, ramen or in stir-fries as well.
You can store both stalks and leaves in a sealed plastic bag. Or wash it and wrap it in paper towels for ultimate freshness and storage time.
Silverbeet is one of the most versatile greens for cooking. Its shiny green leaves fall somewhere between kale and spinach in toughness and bitterness. Blanch or sauté the silverbeet quickly so that they don’t loose too many of their nutrients and keep their crunchy texture before adding them to your dish.
Silverbeet can be used in pretty much any dish you can add spinach to. Add the young leaves raw and shredded to salads, or use them with the mature leaves in stir-fries, curries, quiches, soups and noodles.
Tip: Why not try seasoning the leaves and baking them in the oven for chips similar to kale chips?