It's a shame that so many varieties of kale wind up as garnish on a plate, because the truth is, this dark, tender green tastes divine. Unlike iceberg lettuce, this sweet relative of cabbage happens to be loaded with nourishing nutrients. While the leaves are often available year-round, the peak of kale's season is in the Fall and Winter, so right now it is abundant at the market. To find out what to look for in kale, read more.
- Fresh kale will have a deep green hue and moist, hardy stems.
- Avoid leaves that are wilted, browned, or have small holes in them. The kale should be displayed in a cool environment, as it does not react well to heat.
- Take the time to select smaller leaves; they are younger and will be more tender.
- Store refrigerated, wrapped with a damp paper towel in a plastic bag, for no more than several days. When ready to use, soak in water to rid of sand or dirt.
Some preparation ideas:
- Boil and mash with potatoes to make colcannon.
- Sauté or boil, then serve on crusty bread with an egg on top.
- Serve sautéed on top of baked yams with a dollop of sour cream.
- Heat kale with carrots, onions, and zucchini; stir in canned tomatoes and beans and simmer for a hearty stew.
Are you a fan of kale? If so, how do you enjoy it?
on Yahoo! |
One of my favorite soups, Zuppa Toscana has kale in it. I usually go by this recipe:
http://recipes.robbiehaf.com/O/573.htm
I've seen a lot of variations but that's the one I use. Super yummy!