Curly kale -- as the name suggests -- has densely packed, curled and crinkled leaves. These oblong fronds have a bright green-blue tint and are flecked with white veins. On the flip side ...

You might opt for the ever-popular Kale 'Nero di Toscana' for strap-like, dark-green leaves - or the curly, purple leaves of ...

Curly kale leaves should look fresh and crisp, with no sign of yellowing. Reject any with leaves that look bruised or slimy. Curly kale is available from September to March. Other varieties of ...

Add the kale or cavolo nero and season with salt. Cover with a tight-fitting lid, reduce the heat to its absolute minimum and leave to cook gently for about 20 minutes. Stir once after five ...

Like the other greens listed here, kale comes in several varieties, such as the bright green, ruffly leaves known as curly kale; a similarly textured variety with red or purple stems known as ...

or lacinato kale) or the leaves of regular old curly kale. Regardless of the type, wash and dry the kale well before using, then remove the stems (I like to save them and add to sautés ...

Place the lentils, chilli, bay leaf, garlic, thyme, onion, and one litre of chicken stock in a saucepan and bring to a simmer. Cover and cook very gently until the lentils are tender. Do not allow ...