• Aubergine and Couscous Salad
• Bacon & Egg Spaghetti
• Beetroot & Mozzarella salad/starter/snack
• Beetroot Risotto
• Broccoli Salad
• Broccoli Stir-Fry
• Buttered Spinach
• Cauliflower Chickpea Pitta Pockets
• Cauliflower souffle
• Celeriac and potato dauphinoise
• Celeriac Chips
• Celeriac, fried (Italian style)
• Celery with Walnuts (serves 4)
• Chard & Leek Soup
• Chard baked with Parmesan cheese
• Chicory and sweet pepper salad with coriander
• Courgette salad
• Couscous and radish salad
• Cream of Celery Soup
• Creamy Mushrooms on Toast
• Crushed Broad Bean and Mint Bruschetta
• Fennel & tomato salad
• Fennel Risotto
• Fennel Soup with Ginger and Garlic
• Fennel with Pasta
• Fennel, baked
• Fennel, Parsley, and Celery Salad
• Green Kale - an old cottage recipe
• Kale (red), buttered with chorizo and almonds
• Kale, Chilli and Anchovy Pasta
• Kale, Pumpkin and Bacon Pots (serves 4)
• Kohl rabi & root veg curry
• Kohl Rabi and Carrot Salad (serves 4)
• Lang Kale
• Leek, Cheese and Potato Tortilla
• Leek, Courgette and Mushroom Pasta
• Lemony Lentil soup
• Maple and chilli roast parsnips
• Mashed Winter Squash
• Meatloaf or Meatballs using a sweetheart cabbage
• Minestrone Soup (serves 4)
• Mushrooms on Toast
• Pak Choi
• Parsnip and pancetta tagliatelle with parmesan and butter
• Parsnip soup, mildly spicy
• Patty Pan
• Pumpkin Soup
• Radish and fennel salad
• Red and white salad with watercress
• Roasted Vegetable Soup
• Roasted Warm Potato Salad
• Sauteed Swiss Chard with Sliced Garlic
• Savoy Cabbage in red wine
• Savoy cabbage with beans and carrots
• Spiced Parsnip soup
• Spinach, Cashew Nut and Feta Cheese Stir Fry
• Sprout tops with ginger
• Sprout tops, buttered with walnut
• Squash & potato soup
• Squash Puree
• Steamed Chard
• Sweetheart Cabbage
• Warm flat bean, potato and bacon salad
• Warm green and gold salad
• White Cabbage and Garlic

Kale (red), buttered with chorizo and almonds

We love kale here at Grow Wild as it’s one of the tastiest and most attractive vegetables grown by Scottish farmers and packed full of good-for-you nutrients.

Chorizo with buttered red kale and almonds (serves 4)

What you need:

1 whole chorizo (approx 110g), 1 sliced onion, 150ml of cider, 200g of trimmed and finely shredded kale, butter and 50g of roasted almonds.

What to do:

Fry the chorizo in a dry pan until it starts to give off oil. Add the onion and fry for 2 minutes, then add the cider and cook for 5 minutes on high. Then add the kale and a knob of butter, toss together, cover and cook for 3 minutes or until the kale is wilted. Season and sprinkle with almonds. (recipe from Good Food Magazine)