Re: Kale
I find it slightly astonishing that there are people who do not know about the pleasures of kale.
It is worth remembering that the stems are take more cooking than the rest so start the stems a few minutes before the rest or just send them straight to composting otherwise you will end up with perfectly cooked stems and rather overcooked leafy bits. Whatever, the cooking time is short. Unlike other brassicas, kale does not reduce much so it is easy to do too much. Kale is one of those weird foods that taste a lot better than they smell.
Our favourite farm shop sells a variety that is green with some purple mottling and has scallop-edged flat leaves (it might be Russian kale but I am not sure) and it is beautiful to eat. Purple curly kale is also very good eating, nicer than bog-standard curly kale.