By Denis Cotter
Kale is descended from the same ancestor as cabbage. It was originally known as 'cole' or 'colewort' in England but now most people call it by its Scottish name, kale. It's hardy, surviving harsh winters and growing where cabbage often can't (leading to the name 'Hungry Gap' for one variety). Both kale and winter cabbages such as cavolo nero (black cabbage) go well with partridge, pheasant, guinea fowl and duck. They're also great in minestrone soup and hearty stews.
Chicken with forty cloves of garlic
Tagliatelle with cavolo nero, chickpeas and pecorino
Scotch broth
Huevos rancheros (ranch-style eggs)
Porcini nut patties
Kale can be quite tough, so it is best par-boiled before being fried, or cooked for quite a long period.
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