Borecole

They are cabbages which do not heart. Scottish kale is perhaps the most famous as it has curly dark green leaves. It is rich in calcium and the B vitamins. The cabbagey flavour is very strong and not to everyone's taste. The young leaves are the best and should be well washed to remove any grit. Tough stems should be removed, and then place in boiling water and cooked until tender. Drain well and toss in butter. It is also good topped with crispy bacon and seasoned with nutmeg.