Kale has become somewhat of a superstar due to its high concentration of nutrients, antioxidants, vitamins and phytonutrients. It has an earthy, peppery and slightly bitter taste but there are a variety of ways to use it to complement its flavour and texture. Kale is a hardy plant and larger leaves can be fibrous, so strip the leaves from the stem first. To soften the leaves, cut the kale into bite sized pieces, sprinkle with olive oil and gently massage with your hands. Then sauté with a bit of lemon and salt. Eat as a side dish or mix into pasta dishes or add to frittata, lasagne, quesadillas or to top pizza. Green curly kale has frilly edges and a long stem. It’s texture makes it the best choice for making kale chips, a surprisingly moreish snack. It can also be added to salads, smoothies, soups, stir fries or even made into kale pesto.