While kale is grown in the North of England it’s southerners who are most clued up on kale. Those living across the South of England are nearly twice as likely as their Northern counterparts to eat kale once a month or more, according to the survey.

Northern food champion and chef, Paul Heathcote says: “Kale is such an under utilised vegetable, far more flavoursome and versatile than many people realise – this noble green leaf should be championed more.”

Over 60 per cent of people across the North of England from the Scottish border to the east coast have never eaten kale, the survey indicates. Thirty-four per cent of Yorkshire residents, 35 per cent of North Westerners and 30 per cent of those living in the Borders are unaware of kale as a vegetable.

With consumers across the South of England, Wales and even those in the North of Scotland already recognising the many benefits of kale, it’s time for the rest of the country to discover kale for themselves! This great tasting, versatile and nutritious vegetable has been missing from shopping baskets and dinner tables for too long.

For more information and recipes visit www.discoverkale.co.uk

Kale With Ginger, Garlic And Chilli

Serves 2 as an accompaniment

Ingredients

• 200g kale
  
• 2cm piece of fresh ginger, peeled
  
• 4 spring onions, trimmed
  
• 2 tbsp ground nut oil
  
• Half a red chilli, deseeded and very finely sliced
• Large clove garlic, peeled and very finely sliced
  
• squeeze of fresh lime (optional)

Method

Place the kale into a large saucepan, cover with water and bring to the boil then simmer for 4 minutes.

Finely chop the ginger and cut the spring onions into lengths – about 3cm - slicing on the diagonal.

Drain the kale really well and heat the oil in a large frying pan or wok. Add the chilli, garlic, ginger and spring onions and cook over a medium heat for 2 minutes – you must not let the garlic go darker than golden in colour.

Add the drained kale into the pan and combine it with the remaining ingredients (apart from the lime).  Cook for about 1 1/2 minutes, constantly tossing the kale to heat it through. This will also allow it to take on the flavours of the other ingredients.

Season to taste, add a squeeze of fresh lime and serve immediately.

Warm Salad Of Bacon, Egg And Kale With Sauteed Potatoes And Mustard Dressing

Serves 4

Ingredients

• 200g kale
  
• 300g waxy potatoes eg Estima, peeled
  
• 3 tbsp olive oil for frying
  
• 200g lardons or chopped lean British bacon
  
• 4 medium eggs

For the dressing

• 3 tbs extra virgin olive oil
  
• 1/2 tbsp balsamic vinegar
  
• 1 tsp grain mustard
  
• 1/2 tsp runny honey

Method

Put the kale into a large saucepan and cover with water. Bring to the boil, add salt and cook for 5 minutes. At the same time, cook the potatoes in another pan of simmering water until just tender. Drain both the kale and the potatoes. When the potatoes are cool enough to handle cut them into slices about 5mm thick.

Make the dressing by simply whisking everything together. Set aside until you need it.

Heat 3 tbsp of the oil in a frying pan. Put the sliced potatoes and the bacon lardons in the frying pan and cook on all sides – both bacon and the potatoes should be golden. Season lightly and carefully toss the kale with the potatoes and bacon to heat through. Add most of the vinaigrette to the potato, kale and bacon mix and toss.

Just before serving poach the eggs then divide the warm salad between four plates, top each one with a poached egg and drizzle the rest of the dressing over the eggs. Serve immediately.

Penne With Kale, Roast Onions And Gorgonzola

Serves 4

Ingredients

• 200g kale
  
• 3 large onions, peeled
  
• 6 tbsp olive oil
  
• 2 tbs balsamic vinegar
  
• salt and pepper
  
• 300g pasta
  
• 100g gorgonzola, crumbled
  
• Extra virgin olive oil to serve (optional)

Method

Place the kale into a large saucepan and cover with water. Bring to the boil and cook for 5 minutes, then drain really well and set aside.

Halve the onions lengthways then cut each half into crescent moon shaped slices, about 1 cm thick at the thickest part. Toss these in a roasting tin with 4 tbsp of the olive oil, the balsamic, and season to taste. Roast in a preheated at  200 C, gas mark 6  for 30-35 minutes, stirring occasionally. The onions should be tender and slightly charred.

While the onions are roasting cook the pasta in plenty of boiling salted water for about 15 minutes (it should be al dente). Drain and return the pasta to the saucepan. Add the drained kale along with 2 tbsp of olive oil and adjust the seasoning if required. Cook over a medium heat until the kale has warmed through.

Gently stir in the onions and cheese then drizzle with extra virgin olive oil if required and serve immediately.

Kale And Leek Colcannon

Serves 4

Ingredients

• 75g butter
  
• 4 medium leeks, finely sliced
  
• 200g kale
• 800g floury potatoes e.g. King Edward, peeled
  
• 150ml semi skimmed milk

Method

Melt the butter in a heavy bottomed saucepan. Add the leeks and turn over in the butter. Add a tbsp of water and season to taste.

Let the leeks sweat for about 5 minutes over a medium heat, stirring from time to time, then add the kale. Stir everything around, add another tbsp of water and cover again. Leave to sweat for a further 10 minutes until both vegetables are soft and buttery. You might need to add a little more water half way through.

Meanwhile cook the potatoes in boiling water until just tender while the greens are sweating.

Heat the milk, drain the potatoes then gradually add the milk to the potatoes and mash until smooth.

Finally add the kale and leeks to the mashed potatoes, season well and mash everything together. Serve immediately.

Alternative suggestion: To ring the changes use a bunch of spring onions instead of leeks.

For more information and recipes visit www.discoverkale.co.uk