With the winter failing to disappear and the snow falling in late February, its important we still get the vital nutrients we need from the available produce.
Kale is a very handy ingredient for seasonal eaters as it is one of the few green vegetables that is more abundant and flavourful during the coldest months of the year.
Our tip: It can be substituted for cabbage or spinach and makes a fine side dish when blanched and sautéed with garlic (a little soy and a sprinkling of chopped, roasted nuts is a lovely addition). It also makes an excellent ingredient in hearty, warming soups such as Kale and Chestnut Soup.