150g kale leaves, woody stalks discarded
400g plain flour, plus extra for dusting
2 tsp dried mixed herbs
1 tsp bicarbonate of soda
1 tsp sea salt
1 tsp sugar
300 ml buttermilk (or 300ml milk with 1 tbsp lemon juice stirred in and left to sit for 5 mins)
1. Heat the oven to 200C (Gas Mark 6) and line a baking tray with baking paper.
2. Tear the kale leaves into bite sized pieces and boil or steam them for a few minutes until tender. Refresh by running under cold water to cool, then drain and squeeze out any excess moisture. Chop finely, then puree to a paste with a hand blender.
Note: Kale can be fibrous, so if necessary add a tablespoon of the buttermilk to aid pureeing.
3. Sift the flour, bicarbonate of soda, herbs, sea salt and sugar into a large mixing bowl, adding any sifted out herbs or salt back to the bowl, and make a well in the middle.
4. Stir the pureed kale into the buttermilk, then add it to the well in the dry mixture, and stir with a wooden spoon until it forms a sticky dough.
5. With floured hands, pat the dough into a ball and flatten slightly, then place on the baking sheet.
6. Cut a deep cross across the top with a knife and sprinkle it with a little flour.
7. Bake for 30 minutes or until the top is golden and tapping the bottom of the soda bread makes a hollow sound. Allow to cool on a wire rack.