Glorious greens and seeing leaves in a different light

When you think of cabbage leaves you would be forgiven for thinking that they can be a bit bland and boring, well hopefully I am about to illustrate that they are far from that and just may be entice you to try a variety that are that little bit different.

First on the list has to be cavolo nero or black cabbage

This variety are beautiful elongated dark tangy leaves, which are crisp and packed with nutrients and flavour with a sweet aftertaste. These glaucous ‘squeaky’ leaves are an excellent source of calcium, iron, beta carotene and vitamins E and C.

Second is scarlet kale

An amazing crinkly leaf with a stunning central purple vein. This curly leaved red kale offers a mild cabbage-like flavour with earthy nuances when cooked, but also mingles nicely in salads, stir-fries, and soups as well as looking great too!
Third has to be khol rabi leaves

These are a far more delicate leaf, once again with a beautiful purple vein, but a little silkier than the previously mentioned kale. They offer a milder taste and of course offer the added bonus of an edible bulb associated with them!!

and fourth on the list are collard greens

This is a stunning leafy green, which is much less fibrous than most cabbages so it's great young as a baby leaf and as it's so sweet , lacking a strong cabbage taste and so making them is perfect in salads too. This loose-leaved collard is brimming full of nutrients and flavour. It is also a perfect choice for smoothies and juicing for a nutrient-packed start to the day.

 Moving to leaves with a bit of colour, red orach

In contrast to the green leaves this deep red leaf is a nutrient-rich superfood, but like one of its green neighbours, it has similar culinary uses to spinach, but has a silkier texture and a sweeter taste when cooked. It maintains is colour and is packed with vitamins and minerals like calcium, magnesium, anthocyanins, phosphorous, iron, protein, zinc, selenium, tryptophan, vitamin C, vitamin K, carotenes and dietary fibre.

Rainbow chard

Rainbow chard leaves are tender and have a taste similar to beet greens and spinach. While some may find the leaves slightly bitter, they are less vegetal in flavour than kale. The crunchy stems are slightly sweet and have a similar taste and texture to pak choi stems and colour to any plate.

And to finish with a combination of the two, a rich cabbage green and a touch of delicate colour - it is always worth looking for something special hidden amongst those broad, beautiful leaves...

for a special 'Sunset' cauliflower.