Kale

Pull or cut the leaves away from the thick central ribs, then slice them across into thin ribbons. For a raw salad, massage the leaves with a little oil and lemon juice for a minute or two until they soften and darken.

For tender leaves, simmer sliced kale for about 5–8 minutes, or steam it for 4–6 minutes. Add it near the end of a soup or stew so it keeps some texture rather than turning limp.

Dry the leaves thoroughly, tear them into pieces and toss lightly with oil and salt. Spread them in a single layer and bake at 150 °C for 12–18 minutes, checking often; they crisp further as they cool.

Keep it unwashed in the fridge in a loose bag or container, with a dry paper towel to absorb moisture. Wash it just before using, and discard leaves that have become slimy or smell unpleasant.

Garlic, lemon, chilli, beans and potatoes all work well with kale. It is used in dishes such as Portuguese caldo verde, and makes a hearty addition to soups, pasta and potato mash.

Yes, especially in soups, pasta and stews, but spinach wilts much faster and has a softer texture. Add it right at the end; kale usually needs several minutes to become tender.

Yes. Remove the ribs and slice the leaves finely for salads or slaw; massaging them with oil or an acidic dressing makes them easier to chew.