Kale, a member of the cabbage family, is a green vegetable with curly leaves. There are several different types of kale, all of which may be cooked in the same way as cabbage.
To cook kale, first wash it thoroughly under cold, running water and remove any coarse outer leaves. Drain the kale in a colander. Chop the kale and place it in a large saucepan. Add just enough water to cover and enough salt to season. Bring the water to the boil and cook the kale over moderate heat for 10 to 15 minutes, or until it is tender but still slightly crunchy. Remove the pan from the heat and drain the kale in a colander, pressing down with the back of a wooden spoon to squeeze out all of the water.
The kale may now be finished off according to individual recipes, or served at once, with a knob of butter.