Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

Kale seems a popular choice of veg at the farmers' market, selling fast to the eco bag brigade as they rush in the gates on a Saturday morning at quarter to eight.

The pace is often brisk in the opening first hour as the early customers bustle and seek out the popular items – flowers, eggs, seasonal vegetables – before they sell out.
I started selling my chickens' green eggs, hoping to capture attention of the zombie-like throng of shoppers with their predetermined lists and manic acquisitions.
But alas they rush past to grab some flowers, broccoli sprouts or freshly picked kale.
Later, after 9am, when the more leisurely shoppers amble by, questions are asked, interest shown, and sales are made.
As a marketer, I often ponder about this early morning scramble for select popular items – should I diversify and educate more?
I mean microgreens are a nutritional powerhouse for their size and broccoli microgreens contain higher levels, nearly double amounts of enzymes and cancer-fighting phytonutrients of sprouts, yet the sprouts sell out nearly every week. And don't get me started on the kale micros. Just remember when the sprouts and kale are all sold, those tiny microgreens are probably still for sale, power and flavour packed and even enough plants to fill the garden.
Enough sour grapes and shameless marketing and back to that kale for this week's recipes. I have two quick and tasty ideas that you can use for this fantastic super veg.

Chilli lime and lemongrass kale chips
(makes a large bowl)

500g fresh kale, washed and chopped into bite sized pieces
3tbsp olive oil
2tbsp sea salt
Rind of five limes
2tbspKorean chilli powder
2 stalks lemongrass

Method
Finely slice lemongrass, place on baking tray and dry in moderate oven (150 degrees Celsius) for 20 minutes. Remove the kale and increase oven to 170 degrees Celsius. Add the lime zest for another five minutes. Remove zest and pound in a mortar and pestle until fine, then add salt and chilli powder, and set aside. Toss the kale in olive oil and spread onto the baking tray. Bake at 175-180 degrees Celsius for 20 minutes until crisp. Sprinkle seasoning over while hot, then allow to cool. Try these on children instead of potato chips, you may be surprised. You can add coriander root to the lemongrass for seasoning mix if desired.

Twice cooked kale bake

2 bunches of kale chopped (600-700g)
½c lemon juice
½c parmesan cheese
¼c sour cream
3 beaten eggs
1tbsp black pepper
2 cloves garlic minced

Method
Steam kale for 15-20 minutes until very limp and place in a bowl. Add lemon juice, and most of the parmesan. Add all other ingredients and mix well. Get in there with your hands to smother the leaves, pile into a baking dish and top with the rest of the parmesan. Bake for 20 minutes at 170 degrees Celsius.
Steaming the kale breaks down the fibres, and baking helps concentrate the flavour.