Growing up in the South, I knew precisely three kinds of cooked greens: cabbage, turnip greens and collard greens. Today, although, the produce aisles of the stores I frequent are overflowing with an enormous number of greens, many of which were unique to me till fairly recently. Kale, for example.
Actually, though, kale is just a type of cabbage--but one in which the leaves do not type a head. On this it resembles wild cabbage. More surprising to me was learning that collard greens are a type of kale. So in a way, I have been eating kale all my life.
The plant sold as "kale" within the shops, although, is somewhat totally different from collards, and can be loved for its own distinctive taste. It's a hearty moderately than a fragile style, and can be used so as to add intensity to salads, amongst different dishes.
Because of its hardiness, kale freezes well, unlike some other greens. You might find that freezing, even if just for overnight, will make it sweeter and tastier.
Before you attempt to cook kale, make sure you remove and discard the plant's tough heart stalks. Even without the stalks, kale shall be chewy. Thorough cooking is critical to maintain it from being too chewy.
2 easy ways to cook kale are by boiling and sauteeing.
To boil kale, wash the leaves and then rip them into chew-sized pieces. Put them in a saucepan with half a cup of water and a quarter-cup of vinegar. Convey to a boil and cook till the kale has turned a vibrant green. Take away from warmth, drain off the liquid, and serve. For extra chunk, sprinkle with crushed crimson pepper.
To saute kale, wash the leaves and rip them into small pieces as above. Add the pieces to a frying pan in which you have sauted a couple of cloves of minced garlic and some minced ginger in a bit pink wine or vegetable broth. Add a couple of tablespoons of soy sauce or tamari and proceed cooking until the kale is a bright green. Remove from warmth and serve. For further crunch and taste, sprinkle with sesame seeds before serving.
However you choose to prepare dinner and serve it, you possibly can really feel good knowing that you are offering your self and your family or friends with a food that is filled with nutrition. Kale is a wonderful supply of vitamin C and folic acid, in addition to carotenoids, the precursors to vitamin A.
Actually, though, kale is just a type of cabbage--but one in which the leaves do not type a head. On this it resembles wild cabbage. More surprising to me was learning that collard greens are a type of kale. So in a way, I have been eating kale all my life.
The plant sold as "kale" within the shops, although, is somewhat totally different from collards, and can be loved for its own distinctive taste. It's a hearty moderately than a fragile style, and can be used so as to add intensity to salads, amongst different dishes.
Because of its hardiness, kale freezes well, unlike some other greens. You might find that freezing, even if just for overnight, will make it sweeter and tastier.
Before you attempt to cook kale, make sure you remove and discard the plant's tough heart stalks. Even without the stalks, kale shall be chewy. Thorough cooking is critical to maintain it from being too chewy.
2 easy ways to cook kale are by boiling and sauteeing.
To boil kale, wash the leaves and then rip them into chew-sized pieces. Put them in a saucepan with half a cup of water and a quarter-cup of vinegar. Convey to a boil and cook till the kale has turned a vibrant green. Take away from warmth, drain off the liquid, and serve. For extra chunk, sprinkle with crushed crimson pepper.
To saute kale, wash the leaves and rip them into small pieces as above. Add the pieces to a frying pan in which you have sauted a couple of cloves of minced garlic and some minced ginger in a bit pink wine or vegetable broth. Add a couple of tablespoons of soy sauce or tamari and proceed cooking until the kale is a bright green. Remove from warmth and serve. For further crunch and taste, sprinkle with sesame seeds before serving.
However you choose to prepare dinner and serve it, you possibly can really feel good knowing that you are offering your self and your family or friends with a food that is filled with nutrition. Kale is a wonderful supply of vitamin C and folic acid, in addition to carotenoids, the precursors to vitamin A.
About the Author:
If you would like to get your hands on a killer kung pao chicken recipe, make sure you read this informative kung pao chicken recipes blog.
No comments:
Post a Comment