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It may be a hipster brunch favourite, but kale is off the menu as far as bloating is concerned.



Kale comes in a range of forms, smooth & curly and purple & green, regardless of how it looks it’s full of goodness! 




KaIe was one of the first of the brassicas to be domesticated by the ancient Greeks, before 600BC. Both cabbage and kale originated with the same wild brassica ancestor, yet cabbage was cultivated to create a softer version, while kale was largely left to remain as the tougher leaf it was originally. Kale leaves have been revered through time for their incredible nutritional value, and are often grown for animal nutrition as well.



Grow kale in enriched soil where the organic matter has been well broken down. Kale will thrive in well-drained soil, but struggles if its roots are waterlogged. Control white cabbage butterflies and aphids to ensure a healthy crop. Two or three kale plants can usually provide enough winter greens for a family. From seed to fully-grown plant takes about 2-3 months, and small leaves can be cut from the plant as little as 1-2 weeks after planting the seedlings.



Kale needs to be washed before using, as the curly leaves can hide all sorts of insects. Soak the leaves in a mixture of water and vinegar to loosen any bugs from the leaves. Remove the tough central ribs by cutting a ‘V’ shape up through the stem. The stems can be kept for the stock pot. The leaves need to be cooked enough to remove the toughness, but not so long that the brilliant green colour is lost. Steam with butter or cook in a steamer for the best results. Avoid adding salt when you’re cooking kale, as this will produce a tougher, greyer product.



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