In article , Derek Turner
writes
This year I have grown curly kale succesfully for teh first time: so
successfully that I have something of a glut. lovely fresh green veg
throughout the winter BUT a tad, how shall I put it, boring?

Any urglers have receipes for tarting it up a bit?

We often eat it raw, shredded fine and tossed in a little French
dressing with a tiny shake of sea-salt on it. We use fresh picked small
leaves for that with the midrib cut out and it is really delicious.
--
Alan & Joan Gould - North Lincs.