When you have a vegetable patch in the garden or an allotment you're going, from time to time, get a surplus of something or other. Hopefully it's something that can be frozen or pickled or turned into jam, but occasionally it isn't - or, as is the case at the moment due to tomatoes and runner beans, there just isn't space in the freezer.
So, I'm working my way through a seemingly never-ending supply of kale. I'm not fond of it just boiled, as you might cook cabbage or broccoli, which leads to some interesting experiments.
I like to add it, much the way I would spinach, to dishes with strong flavour, such as stir fries, chillies, curry, goulash, tomato dishes for pasta, with bacon chops in an apple juice sauce, and both in and shredded on top of enchiladas.
My favourite way though is none of these but roasted - with oil and spices - to make Chinese 'crispy seaweed'.
