|Pear - Williams (each)||×6||$2.25|
|Cabbage - Red (500g)||×1||$5.45|
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 can be served cooked – finely chopped or as a purèe for a side dish or included in soups and sauces. It is also often used in juices.
Kale complements a wide variety of food and its flavour profile means that it also works well with stronger spicy dishes.
A great source of Vitamin C, fiber, 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 tips: Some soil might still remain between the leaves and stems. Wash them gently in cold water before using, and dry using a salad spinner.
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.
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 much 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.
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.
Barry’s tip: Why not try seasoning the leaves and baking them in the oven for chips similar to kale chips?
Also known as Cavolo Nero, Dino kale is darker than its Scottish variety. The dark green leaves of this variety is easier to digest and they burst with nutrition and have an earthy, nutty flavour.
Dino kale is well suited to braising, blanching or sauteing. It can also be used raw in juices.
Often used in Mediterranean cooking, this colorful leafy veggie is full of nutritious goodness and is considered one of the healthiest vegetables available. Organic chard rainbow has colorful leaves and bright colored stems that are loaded with excellent amounts of minerals and vitamins beneficial to good health maintenance.
There are many ways to prepare the veggie; prepare the leaves like you would to spinach, and the stalks in a similar manner to asparagus. Cook and serve both parts of the veggie together or separately like two different veggies. However the leaves do need to be cooked a little longer than spinach leaves would require. Young leaves can also be used in salads.
Serve chard steamed, braised or sautéed. It can also be used in stews, soups, stir-fries and casseroles.
Celery is a crunchy, fresh green veggie that is very alkaline, high in water content (more than 90%), mineral-rich, and full of healthy fiber.
Our organic celery is packed as a cylindrical bunch of thick crisp fluted stalks that are succulent, with tender hearts.
Celery can be used in many different ways, including salads, soups, detox juices, smoothies and much more!
Close relative of garlic, onions and leeks, fresh shallots have a more delicate aroma and mildly sweeter, crunchier tastes than garlic.
Shallots contain vitamins A, B and C and also essential minerals which are beneficial to health. Shallots have a good amount of sulfoxides which act as anti-inflammatory, anti-bacterial and anti-blood clotting agent.
Leeks taste smoother and milder than onions, and have higher concentration of vitamins K and A, iron, fiber, manganese. Generally, they provide beneficial support to vision, cognitive, and bone health.
White bulb and lighter green leaves of leek can be eaten raw or cooked. Remove roots and tough dark green leaves before cooking. Choose leeks that are upright with non-discolored bulbs.
Roast, stir/pan -fry, braise, boil, steam are some methods in cooking leeks.
Red kale is thick, juicy and chewy. Beautiful in colour, this healthy leafy vegetable is great for many dishes!
Packed full of calcium, vitamins, iron and many other great nutrients, the red kale has a woodier stem similar to that of the stem of green kale. However, red kale’s leaves are more aromatic and have a slightly sweeter, more buttery flavour than green variant.
Barry’s Tips: You can use red kale in the same ways you use green kale, though it will need slightly less time cooking than its green variant. Sautèe, stir-fry, juice or use the younger leaves raw in salads too!
Chop them to smaller bits (great to chew) to add into your salad mix, or stir fry them (with butter) for a great savory meal on its own!
This pack of kale leaves comes with a punch of nutrients.