The Piccolo Kale

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Until the Middle Ages the frost tolerant green was the most widely eaten vegetable in much of Europe, and has remained a staple in some countries including the Netherlands and Germany. We love the tradition in the Netherlands of growing kale and are proud to work with Dutch farmers on the best harvest to pack a lot of flavour into every pouch.


    Kale can be used like spinach. Delicious in green smoothies or veggie purees with other vegetables like pea or courgette. Why not try offering it as a veg crisp? Preheat the oven to 180C and remove the leaves from the thick stems. Wash and thoroughly and dry. Drizzle kale with olive oil. Bake for 10-15 minutes.


    Kale is packed full of powerful antioxidants such as quercetin and vitamin C. Antioxidants. Antioxidants occur naturally in plant-based foods such as fruits and vegetables, and help prevent cell damage.

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    One cup of chopped kale has 134 percent of your recommended daily intake of vitamin C, while a medium orange fruit has 113 percent of the daily C requirement.

piccolo products with Kale: