Recipes recommended by individual members of Camel CSA
- apples (7)
- asparagus (14)
- aubergines (6)
- basil (4)
- bean sprouts (2)
- beetroot (22)
- blackcurrants (2)
- borlotti beans (2)
- broad beans (14)
- broccoli/calabrese (15)
- brussels sprouts (7)
- cabbage (18)
- carrots (33)
- cauliflower (27)
- celeriac (4)
- celery (4)
- chard (19)
- chillies (12)
- coriander (12)
- courgettes (17)
- cucumber (12)
- fennel (4)
- French beans (6)
- frisee (2)
- garlic (20)
- ginger (2)
- gooseberries (5)
- Jerusalem artichokes (9)
- kale (19)
- kohlrabi (4)
- leeks (22)
- mangetout (1)
- mint (9)
- mushrooms (7)
- onions (19)
- oregano (2)
- pak choi (2)
- parsley (8)
- parsnips (11)
- peas (4)
- peppers (5)
- potatoes (40)
- pumpkin (7)
- radicchio (3)
- radishes (7)
- red cabbage (5)
- rhubarb (3)
- rocket (1)
- rosemary (1)
- runner beans (2)
- sage (2)
- salad leaves (7)
- shallots (1)
- spinach (11)
- spring onions (7)
- squash (22)
- strawberries (3)
- swede (11)
- sweet potato (1)
- sweetcorn (3)
- tarragon (1)
- thyme (6)
- tomatoes (21)
- turnips (2)
- whitecurrants (1)
- wild garlic (7)
Seasonal local food recipe No.208 – Stir-fried curly kale with chilli & garlic
A quick and easy way to give kale a kick from ever-reliable BBC GoodFood. Use the kale in Camel CSA’s veg boxes this week along with our homegrown garlic and chilli.
Serves: 4
Preparation: 5 minutes
Cooking time: 8 minutes
Ingredients
200g curly kale
1tbsp olive oil
2 garlic cloves, finely sliced
1 red chilli pepper, deseeded and sliced
Method
Heat the oil in a large wok or frying pan, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.
