Category Archives: vegetables

Being Crafty Means Being Crafty in the Kitchen Too!

I’ve discovered a wonder food and wanted to share it (and my recipe) with you, oh and it just happens to be in season—RIGHT NOW!

Kale

kale

Kale

I’ve always wondered what this crazy, crinkled green mass of vegetable was in the supermarket. Even when I worked at Price Chopper, all it was, was a code of 4 numbers to me. Had I known it’s nutritional value and yummy taste back then I would have started eating it a long time ago.

When cooked, Kale comes with it’s own seasoning, you’d swear you sautéed onions or garlic along with it – but that’s how it tastes, earthy, rich and delicious. And it’s low-cal.

Part of the Brassica family (cabbage, collards, Brussels sprouts) – Kale is jam packed with health-promoting, sulfur-containing PHYTONUTRIENTS (don’t be intimidated). All this means is kale s loaded with good things, things that help prevent cancer (ovarian, breast and colon), helps to prevent cataracts (Vitamin A), boost the immune system (Vitamin C), healthy skin and healthy blood cells, (Vitamin B6) and healthy bones (manganese)—this combination of vitamins and nutrients makes Kale a rock star among the veggie community.

How to buy kale:
• Look for organic. In my opinion, kale is hard to wash and when pesticides are being used, it’s even harder because of all the crinkly, creased leaves. Organic not only tastes better, it’s a safer option against ingesting harmful pesticides.
• Look for smaller leaves, with deep coloured leaves and moist stems, these will taste the sweetest and be tender.
• Look for firm, deeply colored leaves and moist hardy stems.

Wrap the kale in a paper towel, in a bag and in the refrigerator. It should be eaten within 2-3 days, the longer it’s kept in the refrigerator, the more bitter it will taste.
For more information on kale and its benefits, visit http://bit.ly/3hyOtd.

My Kale Recipe

kale

Wash the kale well under cool, running water

kale

Strain and break up leaves, removing the stems (you may choose to cook the stems as well, they may be a bit tougher than the leaves but are edible)

kale

• Heat pan on low-medium, add a splash of olive oil

kale

Add kale to pan and cook on the pan until it turns a rich, vibrant green colour

kale

Remove from pan and add a touch of sea salt and a squeeze of lemon juice

kale

For added crispiness, broil your kale for a few minutes in the oven—it’s delicious!

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