The Currabinny Cooks: How to make beans on toast - with a twist

— recipes that use kale in familiar and sometimes unfamiliar ways

James Kavanagh and William Murray. Picture: Bríd O'Donovan

There seems to always be a rise and fall in the popularity of certain vegetables or food in general.

Kale definitely had its moment in the sun from around 2011 onwards. I do however sense a waning in the kale adoration of late. It still has its place in the now well established vegan food world as a useful source of iron, but in general, there isn’t quite the same intensity of interest.