Kale is usually available from the NSCF Organic Farmers Markets or you can grow it from seed available at the City Farm Nursery. Kale is a non-hearting cabbage originating from Europe. It is hardy, frost-tolerant and drought tolerant. It has a number of varieties, the curly-leafed being most distinctive. It is best grown as a cool-season crop in the subtropics.
Kale is rich in Vitamin K as well as other vitamins and minerals, especially manganese.
The leaves and stalks can be used in stir-fries or stews or to make kale chips.
Capsicum-Cashew Kale Chips
- 1 cup unsalted cashews
- 1 red capsicum, seeds removed and roughly chopped
- 2-3 cloves of garlic, peeled and halved
- 2 Tbs olive oil
- 1 Tbs lime juice
- 1/2 tsp salt
- 1 bunch kale
- Cover cashews in water and soak for a minimum of 2 hours.
- Preheat oven to 100°C.
- Grease and line 2 baking trays with baking paper.
- Using a food processor, blend cashews, capsicum, garlic, olive oil, lime juice and salt until pureed.
- Wash kale to remove any dirt, then spin dry using a salad spinner.
- Slice along the spine of the kale so that you are left with just the green leafy part.
- Put kale leaves into a large mixing bowl and pour the sauce over them.
- Using a spatula (or clean hands!) stir the sauce through the kale until evenly dispersed.
- Arrange the kale pieces in a single layer (with no overlaps) on the prepared baking tray. Make sure the leaves are uncurled, with no big clumps of sauce (it will take too long to dehydrate).
- Dehydrate in oven for 2-3 hours, or until completely crispy and dry. Flip the chips approximately every 45 minutes.
Note: A dehydrator can be used instead of the oven if you have one.