From garden to plate: kale edition
Kale is one of those brilliant crops that doesn’t need too much fussing over—and in the UK, it thrives in our cooler, damper weather. If you’ve got some growing in the garden (or on the allotment), kale is best picked when the leaves are about the size of your hand. Always pick from the bottom up—leave the centre alone, and the plant will keep producing.
Once you’ve harvested your homegrown kale (or grabbed some from your local shop), it’s time to turn it into a incredibly simple, crispy, and utterly delicious dish. This quick method is my go-to for kale—tender in the centre, crispy on the edges, and packed with flavour.
Here’s how to do it:
Wash: Give the kale a good rinse under cold water.
Heat the Oil: In a medium-high heat pan, heat up oil—I love using Borderfields for its mild flavour, but feel free to use any oil of your choice. Let it get hot, but not smoking.
Season & Fry: Toss the kale into the pan and immediately season with plenty of salt alongside black pepper. Fry for about 2 minutes, tossing regularly so it cooks evenly. Keep an eye on it—you want the kale to crisp up and get a little char around the edges.
Serve: Once the kale is crispy and slightly charred, take it off the heat and serve immediately. It’s perfect on its own as a side dish or as a topping for grain bowls, salads, or even tucked into a sandwich.
Tip: Don’t wait too long to pick your kale, otherwise it can taste bitter.