Guest guest Posted January 27, 2005 Report Share Posted January 27, 2005 Benefits And Preparation Of Kale Everyone has been, at one time or another, admonished to " eat more greens. " In the colder months, when it seems like there is a dearth of fresh veggies, beautiful, leafy kale is just attaining its peak of deliciousness. This hardy vegetable thrives in fall frosts and mild winters that give the leaves a high sugar content and rich flavor. The plant itself may be tall or short, with plain or delicately curled leaves of red, yellow, or blue- and emerald-green. Highly regarded for its potent health effects, kale remains a delight to the palette with a long history. It is no doubt kale's unique health benefits guaranteed its place as a mainstay in nutritional history. Unusually rich in vitamins and minerals, its long open leaves are packed with potassium, calcium, zinc, iron, cancer-fighting chemicals, beta-carotenes, and other antioxidants. Kale also contains compounds known for their detoxifying properties, giving it the ability to cleanse the body holistically. Kale's sweet and spicy flavor adds an uplifting note to raw salads, and makes a wonderful addition to soups, stews, and rice dishes. Unlike other leafy vegetables, kale doesn't lose its deep green color or its crunch when cooked, so it can be steamed or blanched on its own and eaten as a healthful side dish. Kale readily imparts its nutrients into cooking liquid. In the United States, kale and its cousin, the collard green, have been appreciated mainly in Southern cuisine, but in Europe, it is regularly used in recipes calling for spinach. The three most common forms of kale are the crunchy curly kale, the colorful ornamental kale, and the mild dinosaur kale. Various forms of kale are widely available in both the United States and Europe, though if you are lucky enough to live in a locale touched by gentle frosts, you may want to try growing your own. Healthy Kale Recipe 2 Cups Kale 3 Cloves Garlic 1 Teaspoon Ginger 1 Cup diced Red Bell Pepper 1 Tablespoon Sesame Oil 1 Tablespoon Sesame Seeds Sea Salt if desired Toast Sesame seeds until slightly golden. Stir fry kale with garlic, ginger and bell pepper. Sprinkle with toasted sesame seeds and top with sea salt if desired. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2005 Report Share Posted January 27, 2005 Great information, thank you! I've noticed, as of late, that my grocery store has had cabbage and mustard greens at a really cheap price. I'm not sure if these are in season as well, or if they've just had an abundance of them. I know cabbage is good in soups and coleslaw. I believe mustard greens are generally quickly sauteed in oil (such as the recipe below). Kale sounds wonderful. Just for the name alone, I've got to try that Dinosaur Kale. Shawn , " blondraptor " <Blonderaptor321@a...> wrote: > > Benefits And Preparation Of Kale > Everyone has been, at one time or another, admonished to " eat more > greens. " In the colder months, when it seems like there is a dearth > of fresh veggies, beautiful, leafy kale is just attaining its peak of > deliciousness. This hardy vegetable thrives in fall frosts and mild > winters that give the leaves a high sugar content and rich flavor. > The plant itself may be tall or short, with plain or delicately > curled leaves of red, yellow, or blue- and emerald-green. Highly > regarded for its potent health effects, kale remains a delight to the > palette with a long history. > > It is no doubt kale's unique health benefits guaranteed its place as > a mainstay in nutritional history. Unusually rich in vitamins and > minerals, its long open leaves are packed with potassium, calcium, > zinc, iron, cancer-fighting chemicals, beta-carotenes, and other > antioxidants. Kale also contains compounds known for their > detoxifying properties, giving it the ability to cleanse the body > holistically. > > Kale's sweet and spicy flavor adds an uplifting note to raw salads, > and makes a wonderful addition to soups, stews, and rice dishes. > Unlike other leafy vegetables, kale doesn't lose its deep green color > or its crunch when cooked, so it can be steamed or blanched on its > own and eaten as a healthful side dish. Kale readily imparts its > nutrients into cooking liquid. In the United States, kale and its > cousin, the collard green, have been appreciated mainly in Southern > cuisine, but in Europe, it is regularly used in recipes calling for > spinach. > > The three most common forms of kale are the crunchy curly kale, the > colorful ornamental kale, and the mild dinosaur kale. Various forms > of kale are widely available in both the United States and Europe, > though if you are lucky enough to live in a locale touched by gentle > frosts, you may want to try growing your own. > > Healthy Kale Recipe > > 2 Cups Kale > 3 Cloves Garlic > 1 Teaspoon Ginger > 1 Cup diced Red Bell Pepper > 1 Tablespoon Sesame Oil > 1 Tablespoon Sesame Seeds > Sea Salt if desired > > Toast Sesame seeds until slightly golden. > Stir fry kale with garlic, ginger and bell pepper. Sprinkle with > toasted sesame seeds and top with sea salt if desired. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2005 Report Share Posted January 27, 2005 I love Kale too, guess I like leafy greens! I ate it lots when I was pregnant, I think it had iron in it, if I remember right. Both cabbage and kale, also match up well with potato! Yum... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2005 Report Share Posted January 27, 2005 Yes, dark leafy greens are an excellent source for iron. As well as vitamin Bs including Folic Acid. I love blanching my greens and then right before they're done I drizzle a rich balsamic vinegar over and let it simmer just a bit more. After serving it, I add fresh ground pepper and a smidgin of salt (from the salt mill). My favorite is Swiss Chard, mostly because you can grow/buy it with colored stems, yellow, red, white and it they keep their color when cooked. Very pretty. And to me Swiss Chard has a milder flavor than Kale. Denise , " melissa_hopp " <hoppmel@c...> wrote: > > I love Kale too, guess I like leafy greens! I ate it lots when I was > pregnant, I think it had iron in it, if I remember right. > > Both cabbage and kale, also match up well with potato! > > Yum... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2005 Report Share Posted January 29, 2005 A local supermarket must have really noticed how veggie hungry one gets during snowstorms -- they had a sale of .25/lb on a lot of things I use a lot; canned veggies were .25/can. Being by nature frugal I bought the limit -- so I'm now chopping and putting a lot of it through the dehydrator. I also chopped some and made a veggie soup in my large slow cooker. It was nice and warm to drink while watching the snow fall. Here's the recipe for the soup: 1 can chili beans, vegetarian (contains some tomato but not much) 1 can corn, drained (I drain it because I don't like too much salt) 1 can garbanzo beans, drained for the same reason 1 large onion chopped in 1/4 " dice 1c. carrots, sliced if small; dice like onion if large 4 large stalks of celery; sliced obliquely or diced as you prefer spring water to cover by about 3-4 inches 1 dried chile de Arbole (these don't seem to bother me like most solanaceous veggies) A sprinkle of basil to taste. Stir-fry all the fresh veggies in about 1 Tbsp of sesame oil until onion is soft and translucent (a cast iron wok or skillet with high sides is good for this step). Dump all the veggies in the crockpot with the beans. Add the spring water to cover all by 3-4 inches. Crumble the chile pod on top. Sprinkle with dried basil. Slow cook on low about 8-10hrs or on high for 5 hrs. This makes about 8-12 large servings. I usually freeze half in serving-sized containers. When serving add 1 or 2 rice balls per serving or a handful of tortilla chips. Also good with sourdough bread. , " blondraptor " <Blonderaptor321@a...> wrote: > > Benefits And Preparation Of Kale > Everyone has been, at one time or another, admonished to " eat more > greens. " In the colder months, when it seems like there is a dearth > of fresh veggies, beautiful, leafy kale is just attaining its peak of > deliciousness. This hardy vegetable thrives in fall frosts and mild > winters that give the leaves a high sugar content and rich flavor. > The plant itself may be tall or short, with plain or delicately > curled leaves of red, yellow, or blue- and emerald-green. Highly > regarded for its potent health effects, kale remains a delight to the > palette with a long history. > > It is no doubt kale's unique health benefits guaranteed its place as > a mainstay in nutritional history. Unusually rich in vitamins and > minerals, its long open leaves are packed with potassium, calcium, > zinc, iron, cancer-fighting chemicals, beta-carotenes, and other > antioxidants. Kale also contains compounds known for their > detoxifying properties, giving it the ability to cleanse the body > holistically. > > Kale's sweet and spicy flavor adds an uplifting note to raw salads, > and makes a wonderful addition to soups, stews, and rice dishes. > Unlike other leafy vegetables, kale doesn't lose its deep green color > or its crunch when cooked, so it can be steamed or blanched on its > own and eaten as a healthful side dish. Kale readily imparts its > nutrients into cooking liquid. In the United States, kale and its > cousin, the collard green, have been appreciated mainly in Southern > cuisine, but in Europe, it is regularly used in recipes calling for > spinach. > > The three most common forms of kale are the crunchy curly kale, the > colorful ornamental kale, and the mild dinosaur kale. Various forms > of kale are widely available in both the United States and Europe, > though if you are lucky enough to live in a locale touched by gentle > frosts, you may want to try growing your own. > > Healthy Kale Recipe > > 2 Cups Kale > 3 Cloves Garlic > 1 Teaspoon Ginger > 1 Cup diced Red Bell Pepper > 1 Tablespoon Sesame Oil > 1 Tablespoon Sesame Seeds > Sea Salt if desired > > Toast Sesame seeds until slightly golden. > Stir fry kale with garlic, ginger and bell pepper. Sprinkle with > toasted sesame seeds and top with sea salt if desired. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.