Food of the Week #2

It has become the next superstar in food...Kale!  Hopefully a certain fast-food chain won't sue me for this but...Eat More Kale! (Why would they sue?  Read up on this crazy story...Eat More Kale)  This is a  green that packs a super-punch of goodness. 

It also delivers a judo-chop and a roundhouse kick.



Origin: Originated in Europe but has traveled widely and many varieties have been cultivated.

Nutritional Info:  Is high in Beta Carotene (Vitamin A) and Vitamin's K and C.  It contains the antioxidants lutein and zeaxanthin which are good for the eyes.  It also contains some calcium and fiber.

Season:  All year but especially good in winter when less fresh produce is available.

Varieties:  The three most commonly seen are Curly, Lacinato (or Dinosaur) and Red Russian

Cooking:  This is a very versatile green.  I often saute the lacinato variety in oil with a little garlic and then either add a tahini sauce on it, serve it over a grain with some lemon squeezed on it, or mixed into mashed potatoes.  The curly variety tends to do better raw, chopped up small into salads (make sure to marinade it for a while in the salad dressing to soften it).  The curly is also better to make kale chips with...chop into bite-size pieces, drizzle some oil and whatever seasonings your in the mood for on them and stick in the oven for 5-10 min. or until they are crispy.  Yum!