There are many varieties of Kale, the leafy green we should all get more of.
Black kale (also known as cavolo nero, dinosaur kale, dragon tongue, lacinato or Tuscan kale), Curly gray-green kale and red Russian kale, another variety that has red veins and a purplish colour, to name a few.
Kale is a member of the cruciferous family of vegetables, so named because their flowers have four petals in the shape of a cross. Cauliflower, cabbage, cress, bok choy, and broccoli are others. Kale is wonderfully nutritious and is one of nature’s best sources of vitamins A, C and K. Also, a very good source of copper, potassium, iron, manganese and phosphorus. It is believed to have great antioxidant properties.
The taste can be a little grassy and bitter if prepared the wrong way, however there are many right ways to get your kale fix.
Juicing it is fine but you will need a lot of it as there is not much you can squeeze out of it. It can also taste grassy, which I personally like, but it is not to everyone’s taste.
Laying pieces of it on a tray, drizzling with some good olive oil and sea salt, and placing in the oven makes it truly yummy. They come out crisp and delicious.
They actually maintain about 50 percent of their volume when you boil them, unlike spinach, which cooks down to a fraction of its volume. Kale is great in stir-fry’s also.
The stems can be quite ropy and tough so take them off and wash thoroughly before use. Kale contains sulforaphane especially when chopped or minced, which is said to be a chemical with potent anti-cancer properties.
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