What is kale and why is it so popular? What varieties can be found and what health benefits does this cruciferous leafy vegetable provide? That said, read on about Kale – February Featured Ingredient. As a kid growing up in a Southern family, kale like so many other greens like collards, turnip, and mustard greens were prepared quite often. Mom would cook up a big pot of fresh greens from our garden from late summer into the fall and winter months. Dad could grow collards that stood 5 ft. tall with leaves as big as elephant ears. Well that’s what it seemed like as a kid. They were enormous. Yet for me, kale was always my particular favorite and still is.
Kale – February Featured Ingredient
So, kale is a green leafy vegetable and a member of the mustard family like cabbage and brussel sprouts. Research has shown probable health benefits such as managing blood pressure, digestive health, and protecting against type 2 diabetes and cancer. Kale contains antioxidants along with vitamin K, vitamin C, fiber, and vitamin A. Checkout my Beef and Kale Vegetable Soup.
Kale – February Featured Ingredient
In the early spring and summer, younger leaves are the most tender. My Dad taught me that fall or when frost hits the leaves of collards and kale are best. The greens become less tough and more flavorful. My dog would come running in the kitchen when he heard the sound of tearing greens because Koko loved the stalks. It was absolutely hilarious. The stalk can be cooked but must be cut into small pieces to be tender when cooked.
Kale – February Featured Ingredient
Several varieties of kale can be found in your local market like baby kale. Eight varieties actually exist yet some kale varieties are for ornamental use with their purple and green leaves but can be eaten. When it comes to eating most varieties have dark green leaves but other colors can be found. Kale can be baked, sautéed, stewed, or roasted. Best of all most varieties can be grown in your own garden. Look for heirloom and blended seed varieties to plant.
Kale – February Featured Ingredient
Common Curly kale is great in salads when leaves are massaged to tenderize before eating. Lemon, salt and olive oil is magic when making a kale salad by massaging at the same time. Unlike lettuce, it doesn’t wilt and one of the few greens that don’t shrink up when cooked. Also excellent when stewed or braised. Lacinato or Tuscan kale is extremely tasty in salads with its long slender rumpled leaves. use in soups, stews and salads. The last of my 3 favorites is Red Russian because the leaves are semi-sweet and fantastic in salads with fruit in my opinion. Feta and goat cheese are great accompaniments to red russian. As the weather gets cooler the leaves become more red and more flavorful.
Kale – February Featured Ingredient
Don’t be afraid to try all the different types of kale found out there. Search online for places that sell some of the lesser known varieties or try your hand at growing some in the garden. Seeds are available for purchase online as well. Kale is always a healthy choice and good for you. Here’s to good health.
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