That’s me, snipping some tasty kale from one of my dear husband’s fabulous gardens.
Photo credit: Justin Butts http://www.fourstringfarm.com
Kale, known to Europeans as borecole, is part of the beloved Brassica family, also home to brussel sprouts, cabbage, and broccoli. (I always imagine one of these vegetables being on the plate of the hesitant child whose mom has to say “Larry, eat your vegetables.” and who then promptly sneaks said veggie under the table to the family canine.) Kale has recently increased in popularity thanks to its nutrient content. It is literally one of the healthiest vegetables on Earth! The Kale we grow (as shown above) is one of the curly varieties known as Siberian. This leafy green contains notable amounts of vitamins A, C, K (like over 200% of your RDA. That’s insane folks) and calcium.
What to do with Kale?
Our favorite way to prepare Kale is also one of the most simple.
Easy Sauteed Kale
Prep time: 5 mins
Cook time: 5 mins
4 cups Kale, cleaned and destemmed as described below
2 tbsp olive oil
Salt and pepper
1. Remove the stem from your kale and rip the leaves into bite-sized pieces,
2. To take full advantage of its fat-soluble vitamins (A and K), add 2 tbsp olive oil to a frying pan on medium heat.
3. Add salt and freshly ground black pepper, to taste.
4, Stir until kale is wilted (about 3-5 minutes). Voila! Done and yum!
Kale is also wonderful when added to soups, pasta, and salads. My fabulous friend Kimmi drizzles her bite-sized pieces with olive oil and salt, then bakes them at 375F until they’re crisp. These tasty kale chips make a wonderful snack!
Note: If you’re on Warfarin you’re going to want to watch your intake of this veggie. Consistency is key friends!