I don’t think I even tried kale until about two years ago. Put off by the mass of dark green curly leaves, I had no clue what it tasted like or how to prepare it. It certainly looked healthy but I told myself it was some kind of hippy vegetable and instead stuck with my very safe broccoli and spinach. Kale is now an über-trendy vegetable gracing restaurant menus and farmers’ markets all over the land. Everyone loves kale – right? Well, it’s certainly ticks all the right nutritional boxes: antioxidants, iron, vitamins A, C, K, calcium and more. The problem is, how to cook it? Raw, fried, boiled or baked?