Have you ever tried kale? Frankly, it wasn’t on the most requested list around here, either. Even though we know it consistently ranks among the world’s healthiest foods. Just ask at the website titled “World’s Healthiest Foods:” whfoods/genpage.php?tname=foodspice&dbid=38 It’s rich in fiber, high in cholesterol-lowering nutrients and has been credited with reducing risk for cancer of the bladder, breast, colon, ovary and prostate. We’re not going to go out on a limb and make claims about kale’s miracle-cure properties. But we will attest to some ways you can fix it and enjoy it. Like lettuce, there are lots of different varieties. Some of them are sweet enough to eat raw, right out of the garden. We can personally attest to dinosaur kale. Other varieties might be tastier with a bit of cooking. Not much, but some. One recipe on the website above says to cut the leaves into half-inch slices and the stems into quarter-inch lengths, let sit for five minutes then steam for five minutes. Another recipe is to take out the stems and then sauté quickly in olive oil until just wilted. We saw a variation demonstrated recently. They just sautéed a bit of onion slices and garlic slices in the olive oil first, then added the kale leaves to the mix, continuing to sauté until preferred tenderness. Don’t get us started on the kale that’s in minestrone and other Italian soups.
Posted on: Tue, 30 Sep 2014 01:05:00 +0000
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