My friend Jen Scott, a mad keen gardener from Island Bay, gave me some kale from her veggie plot this morning. In fact, she tore off an armful of leaves, stuffed it in a bag and told me to chop it all up and cook it with butter and garlic.
And that’s what I did, except I couldn’t resist squeezing half a lemon over the top before closing the lid on my sauté pan. A minute or two was all it took to wilt the leaves, cooking them gently without losing the fresh green colour and slightly sweet flavour that distinguishes curly kale from other cabbage-like greens. Then I tossed in some salt crystals and a few grinds of pepper. It was wonderful. Thanks Jen.
Pass the Salt 
Ooh, yes – Kale is a wonderful thing, Anna. We make a v yummy salad at home with it very very finely chopped with apple, toasted seeds and a tangy dressing – a long overlooked green. And just wonderful to see more of you to read!
: ) Wendy