SAVOY C ABBAGE KALE
Vivid green kale is occasionally tinted with purple and has a nutty flavour. The smaller the leaves, the less bitter they will be, so pick little leaves if you prefer a milder flavour. Try adding shredded kale to stir-fries with ginger and chilli.
Va r i e ti e s
With its full-bodied, sweet taste and strong, robust texture, strong Savoy cabbage leaves are ideal stuffed with minced chicken or beef. SPROUTS
This much-maligned little vegetable has a sweet, nutty flavour. Choose small, bright green sprouts, and pull away any loose or yellowed leaves. Panfry them with pancetta and chopped garlic for a tasty side dish.
CAULIFLOWER
A firm texture and subtle, earthy flavour makes cauliflower one of the most adaptable brassicas. It tastes just as delicious roasted as it does griddled and served as a ‘steak’. To make cauliflower ‘couscous’, blitz in a food processor, then microwave on high for three minutes.
BLACK K ALE
BROCCOLI
Broccoli was first cultivated by the Romans. It has firm, vivid green florets and can be eaten raw as a crudité, or try roasting it with chopped garlic, chilli flakes, toasted cashew nuts and soy sauce.
Also known as cavolo nero, black kale is so called because of its dark green leaves. It still has a slightly bitter flavour, but it’s sweeter and more delicate than regular kale. Drizzle with olive oil, season and bake for 10 minutes for . home-made kale crisps.
Love your leftovers Use up surplus cauliflower to make this tasty prawn dish: tes.co/cauliflowerrice
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