Susan Calman sits in

Kale Recipes

Chinese stir fry Kale

1 tbsp Summer harvest rapeseed oil
1 large clove sliced garlic
200gr Kale
1tbsp soy sauce
1tbsp oyster sauce
• Heat the oil in a large wok or frying pan, then tip in the garlic and cook for a few secs. Throw in the kale and toss around the pan to coat in the garlicky oil.
• Pour over 100ml boiling water and cook for 7 mins more until the kale has wilted and is cooked through.
Stir in the soy and oyster sauces and heat through to serve

Sweet & sour kale
400gr Kale shredded
4 tbsp Summer harvest rapeseed oil
4 garlic cloves
2 de seeded red chilli
1 tbsp caster sugar
1 tbsp red wine vinegar

• Cook the kale in a large pan of boiling water for about 4 mins until just tender. Drain, then place the empty pan back on the heat with the oil. Sizzle the garlic and anchovy, then add the sugar and vinegar and bubble for a moment. Toss the kale back into the pan to reheat, then tip everything into a side dish.
Crispy kale

200gr Kale washed and patted very dry
4tbsp Summer harvest rapeseed oil
1 tbsp sea salt
1. Only when kale is totally dry completely mix the oil through(do not salt)
2. Bake in the oven 180 Gas 4 for 10mins edges slightly brown
3. Sprinkle with salt and serve