Hello all and Happy Friday! This week, we really wanted to show some (more) love to thevery versatile green, Kale. We’ve given info about kale before, but it’s so awesome that we thought we would share more.
Many people are unfamiliar with how to use and prepare Kale outside of a juice or smoothie; however, you’ll find that this nutritious leaf can be used in many different ways.
First, a little background and insight on Kale: Kale has been cultivated for over 2,000 years. In much of Europe it was the most widely eaten green vegetable until the Middle Ages when cabbages became more popular. Historically it has been particularly important in colder regions due to its resistance to frost. In nineteenth century Scotland kail was used as a generic term for ‘dinner’ and all kitchens featured a kail-pot for cooking (veraveg.org)
Kale, also known as borecole, is one of the healthiest vegetables on the planet. A leafy green, kale is available in curly, ornamental, or dinosaur varieties. It belongs to the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts (webmd.com).
How to eat kale, minus the juice: Kale has a delicious earthy flavor to it that is almost like a natural smoke. My favorite way to eat it is in potato and sausage soup. It adds a depth and texture that really makes the dish. But Kale can be enjoyed in many other savory and sweet meals.
We found this great website with 52 different Kale recipes! Some of our favorites, check out the Quinoa with Spring Vegetables and Walnut-Kale Pesto; Chipotle Kale Chips; and Kale and Potato Lasagna! Delicious.
Looking for something more simple? Chop your Kale, sauté it in olive oil and garlic, add salt and pepper to your liking, and you’re done! Want something moderate? Try our recipe this week: Asian Style Salmon Bowl with Lime Drizzle.
What’s your favorite way to eat Kale? Share your ideas and recipes on our Facebook page! And don’t forget, artichokes, red grapes, strawberries and peaches are for sale!