Kale

Kale is a robust leafy green with a slightly bitter, earthy flavour that mellows and sweetens when cooked over fire. When grilled or smoked, its natural sugars caramelise, creating a rich, smoky depth that complements the inherent bitterness. The texture softens but retains a pleasant chewiness, making it an excellent vegetable to cook directly on the BBQ or wrapped in foil. It pairs well with bold seasonings such as garlic, chilli, or smoked paprika, and finishing it with a splash of vinegar or a sprinkle of fresh herbs adds brightness and balance. When selecting kale, look for firm, dark green leaves without yellowing or wilting. The leaves should be crisp and free from blemishes or holes, which indicate freshness and quality. Storing kale is best done in a perforated plastic bag in the fridge, where it can keep fresh for up to a week. Avoid washing it before storage, as excess moisture can cause it to spoil faster. For BBQ use, remove thick stems if you prefer a more tender bite, or leave them on for extra texture and fibre. Cooking kale on the BBQ offers versatility. You can grill whole leaves brushed lightly with oil and seasoning, or chop it and cook it in a cast iron pan over coals with onions and garlic for a smoky side dish. It also works well in foil parcels with other vegetables and a splash of stock or lemon juice. The key is to cook it just until tender to preserve its nutrients and vibrant colour while developing a subtle char that adds complexity to the flavour.