Did you know that kale is one of the oldest brassicas proudly sitting alongside cabbage, brussels sprouts, broccoli and cauliflower? The vegetable we know today is more than 2,000 years old and until the end of the Middle Ages, kale was one of the most common green vegetables eaten across Europe. At Maple & Fitz, we buy our kale from the Lincolnshire farmers here in the UK and work with farmers such as Staples British Farmers. Here’s George Read who oversees their 100% self sufficient farm which uses green electricity from a bio gas, as well as using that energy to provide heat, refrigeration and fertiliser. Now that’s what I call impressive! !
There are different types of kale, but our favourite kale at the moment is the deliciously earthy but sweet and fragrant cavolo nero. Cavolo nero, also known as black kale is fresh, crisp, chewy and maintains it’s structure quite well when heated making it super versatile to cook with!
So hopefully I’ve sold you on cavolo nero based on its taste and texture but if not, here are some great health benefits too such as:
- preventing heart disease and cancer with its high content of antioxidants and anti-inflammatory properties
- boosting strength and immunity since it’s packed with calcium and iron, and vitamins A and C and
- supporting skin and eye health.
If you love black kale already or want to give it a try, I’ve shared a cavolo nero pesto recipe here and a great immunity boosting salad recipe here. Give them a try and let me know what you think! Otherwise, come in and try our yummy Jack’s Brother saladJack’s Brother salad featuring black kale.