Today I want to share one of the super foods: kale. [I just noticed that Peg shared kale on the weekend, but this IS different recipe, so read on!]
Kale - not hard to pronounce. HARD to eat raw. [Peg "massaged" her raw kale. Check it out.]
However, kale is great and easy to eat cooked. I found a great way to serve kale after adding it to a quiche recipe. If you stir-fry kale, it softens up and is fabulous and stir-frying doesn't reduce its potency! (Boiling does.) For this recipe, I used "regular-sized kale". There is baby kale, which I used in another recipe I'll share soon.
I bought the kale already trimmed in a bag at my grocery store. Kale typically has long stems that need to be removed.
I don't know about you, but, boy, do I love the ease of already-cut vegetables. Makes dinner so much easier. Could I cut it myself? Sure! But these veggies are fresh-sealed and so easy. And you know me...there are days I really like easy!
Just to update you on your kale knowledge, because I know you're dying to have some data...
Did you know (according to Wikipedia, which we all trust)
- Until the end of the Middle Ages, kale was one of the most common green vegetables in Europe.
- It is also known as leaf cabbage.
- During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing
- The leaf colors range from light green through green, dark green and violet-green to violet-brown. FYI I haven't seen any of the purple kind.
- I've been told, but haven't tried, that when baked or dehydrated, kale takes on a consistency similar to that of a potato chip. Curly kale varieties are usually preferred for chips.
Here you go. Enjoy eating healthy!!