Go for kale!

January, in the heart of winter, grey or bitterly cold, microbes or repeated fondues… in short, in January, we’ve often eaten too much, we’re in need of a little boost, and we need V-I-T-A-M-I-N-E-S!!!

And who will be your best friend this season? Kale, of course! Ranked as one of the local and seasonal superfoods, kale, or feather cabbage, offers a digest of nutrients for our bodies, asleep and tired from the cold and lack of light.

Rich in fiber and antioxidants, vitamins B6, C, E, K, potassium, calcium, iron, folic acid, omega-3 and beta-carotene, it has anti-inflammatory properties, regulates intestinal transit, detoxifies the liver and generally boosts the immune system. A true superfood.

The good news? It’s growing here this season. So it couldn’t be more local and seasonal.

If you have a garden, don’t hesitate to plant some in late summer, so you can pick your kale leaves all winter long. As it grows, the plant resembles a small palm tree, 50cm to 80cm high, and the “feathers” are picked from the bottom.

Otherwise, you can easily find them at the market, the stems assembled in small bunches, and even in supermarkets!

What’s really interesting is that you can use kale to make tasty, crunchy chips for aperitifs! It’s super tasty, crunchy, much healthier than potato chips and, of course, you can easily cook it in no time and in zero-waste mode.

You’ll need..:

A large bunch of green or purple kale leaves

olive oil

salt flower

curry powder or any other spice

• Preheat oven to 150°C
• Start by cleaning the leaves under cold running water with a vegetable brush.
• Remove the central rib and tear the leaves into small pieces a few centimetres long.
• Squeeze out as much water as possible
• Spread the leaves on a baking sheet, drizzle with olive oil and sprinkle with fleur de sel and curry powder.
• Knead well with your hands until all the leaves are well oiled.
• Bake for 10 to 15 minutes, keeping an eye on them: the leaves should be brittle but not burnt.
• Let cool and enjoy!

You can, of course, adapt the spices and condiments to suit your taste: garlic powder, chilli pepper, paprika, sesame oil or seeds, etc.

Kale can also be cooked, like spinach, or raw, in a salad. In the latter case, you’ll need to chop it well to avoid ending up with a tough salad!

Enjoy your aperitif!