This podcast is brought to you by sarahraven.com, which is home to everything you need for a truly

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to discover even more. I'm going to show you another recipe as part of my cook-along series. So this is to go with the

Groka Eat Arrange podcast, but I'm going to actually show you with a video how I make

these particular recipes. And these are all

real family favourites. And the one I'm doing today is actually as the weather gets more autumnal,

it's just, it's a salad, but it's really kind of comforting and nutritious and kind of warming in a way,

even though it's cold. So I'm going to talk you through how to make it super easy, super quick, super delicious. Those are the rules with me.

The first thing is cales and you'll see I've actually got three varieties here because none of them have got enough leaves for me. I'd have to

massacre a whole plant for this. I'm going to make enough salad for about six. This is Cavillonero,

sometimes called black Tuscan kale. Anyway, Nero de Tuscana is its botanical name. But any of the

cales, the thing that you're doing is you're taking

the stem out of the leaf and you're cutting the leaf, or not cutting, tearing the leaf, into just

little ribbons. So I've washed this already, but I just want to ribbon down my kale like that.

And that can go to the chickens. This is actually a new

variety we've got on trial, which is like the cavilera, but with this beautiful purple stem.

And it's called, I think, Blue Star or something like that. And so that's on trial, and it's

been beautiful. So I'm sure it'll be in seeds very soon.

So again just tearing them down into ribbons and whenever you're cooking kale you really

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