Sauteed with olive oil, shallots and sprinkled with crispy prosciutto. Sooooo good at any time but even better when it came from my own patch at the end of winter. Six years in, my love affair with kale is still going strong. I delight in everything about it: the nutty flavour, the elegant shape of the leaves, the incredible colour and not least, the fact that it not only keeps generously producing all through winter when the rest of the plot is bare, but the leaves are even sweeter after the harshest of frosts. And, as a final offering, in the grey days of March, it bursts into these crunchy, delicious pale green buds. Now that's a vegetable!
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