Kale, Tastes Good And It Is Good For You
Kale is a leafy green vegetable that is a member of the Brassica family. Kale is related to collard greens, cabbage and brussel sprouts, all of which are becoming more popular as people learn about their health promoting, sulfur containing phytonutrients. Kale also has alkalizing effects on the body.
Kale is available year round, but it is best in the winter and colder months as the cold temperatures help to make the leaves sweeter.
When shopping for kale, look for a healthy looking long bunch with dark green leaves that are curly around the edges. Avoid kale that is wilted or yellow.
Many people wonder how to cook kale. Here you will find some great and easy to cook kale recipes.
Learn More About Kale
Kale or borecole is a form of cabbage (Brassica oleracea Acephala Group), green or purple, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables including broccoli, cauliflower, collard greens, and brussels sprouts. The Cultivar Group Acephala also includes spring greens and collard greens, which are extremely similar genetically.
My Favorite Kale Recipe
Raw Kale Salad
On this lens, I will provide several different recipes for kale. But this one is my favorite.Ingredients
One bunch of kale
1/2 teaspoon of sea salt
Fresh squeezed juice of two lemons
One teaspoon of olive oil
One teaspoon of balsamic vinegar
A pinch of cayenne pepper
Directions
1.) Rip the leaves of the kale apart into a large bowl and remove the stem.
2.) Add the lemon juice and sea salt.
3.) Thoroughly mix by hand or with a spatula for 20 minutes.
4.) Add the cayenne, oil, and balsamic vinegar.
5.) Mix for another 2 minutes.
At this point the kale is ready to eat. I always like it most on the second day though. If I am making this as a dish to pass, I make it at least 6 hours before the start of the party to allow the ingredients to properly complement each other.
Quality Sea Salt Products
The Real Food Trading Company - Himalayan Pink Sea Salt, 8 oz powder
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Redmond Real Salt Gourmet All Natural Sea Salt, 4.75-Ounce Shakers (Pack of 12)
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Fine Granulated Original Himalayan Crystal Sea Salt
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Balsamic Vinegars
La Piana 20 Years Aged Balsamic Vinegar, 8.4 Fl Oz
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Colavita 25-Year Balsamic Vinegar of Modena, 2.9-Ounces
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Balsamic Vinegar¸ Org LIQ (16.9z )
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Braised Kale Recipe
Ingredients3 lb. of kale
4 tbs. of butter or oil
1 clove of minced garlic
3 tbs. of water
1 tsp. sea salt
1/8 tsp of pepper
1 tsp of potato flour
2 tsp of lemon juice
Directions
1.) Wash the kale and remove the tough veins. Wash again in several changes of water.
2.) Melt the butter or fat in a saucepan and stir in the garlic, kale, water, salt and pepper. Cover and cook over low heat 15 minutes or until tender. Mix together the potato flour and lemon juice and stir into the kale. Cook 2 minutes.
3.) Serves 4 to 5.
Corn and Kale Stew Recipe
Ingredients4 ears of corn
2 cups of vegetable of chicken stock, low sodium is ok
A dash of salt and pepper
1 lb. of trimmed kale
2 tbl. of butter or oil
Directions
1.) Shuck the corn; using a fork or knife, scrape the kernels off the cobs. Do not worry about getting every last bit. Cut the cobs into chunks.
2.) Simmer the cobs in the stock if you have it, in water if you do not, for about 10 min. Season the stock to taste. Chop the kale coarsely and add it to the stock; cover and simmer for about 10 - 15 min more, until the kale is tender but not mushy. Add the corn kernels and simmer another minute or two more, just to heat through. Add the butter or oil if you like, stir it in, and serve.
Sauteed Kale Recipe
Ingredients2 bunches kale
3 tablespoons olive oil
4 cloves garlic, finely chopped
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbs fresh lemon juice
Directions
1.) Rinse kale well in a large bowl of cold water. Drain and cut off the tough stems. Cut leaves into 1/4-inch strips. There will be 6 to 8 tightly packed cups.
2.) In a well-seasoned wok or large frying pan, heat the olive oil over moderately high heat. Add the garlic and cook, stirring, 30 seconds. Add half of the greens and cook stirring, for about 1 minute, until they begin to wilt. Add the remaining greens and cook, stirring constantly, for 8 to 10 minutes, until the greens darken slightly and are fairly tender.
3.) Season with the salt, pepper, and lemon juice.
4.) Makes 8 servings.
Kale Seeds
Grow Your Own
Italian Heirloom Kale Seeds - Lacinato
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Student's Vegetarian Cookbook, Revised: Quick, Easy, Cheap, and Tasty Vegetarian Recipes
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Do You Like Kale?
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Reply
- CCGAL CCGAL Nov 12, 2009 @ 10:25 am
- Wow, I didn't realize kale was edible in the raw state, other than in green smoothies (which I have been meaning to try). I'm going to try your recipes - very helpful lens!
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Reply
- azpoppy azpoppy Aug 26, 2009 @ 7:08 pm
- I love Kale. But, I never realized you could eat it raw. All the recipes I have ever seen are for cooked Kale. Thanks for sharing all those delicious sounding recipes! I am wondering now how hard it is to grow.
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Reply
- alicetouring alicetouring Aug 15, 2009 @ 9:07 am
- I have never tasted kale in my life. It sounds delicious and interesting food. I will try it soon.
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Reply
- chefkeem chefkeem Aug 2, 2009 @ 8:29 pm
- I love kale, every once in a while. Get it fresh at the farmers market. Good recipes, Jeff. Blessed! :-)
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Reply
- BoKli BoKli Mar 16, 2009 @ 1:53 pm
- I was just looking for a kale recipe and have come across your lens, I will definitely use one of your recipes just can't decide which one. They all look really good.
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