info: Kale is a leafy green cabbage with a flavor similar to spinach, a bit more peppery. A good source of vitamins A, C and K, along with dietary fiber, iron and calcium.
storage: Wrap loosely in paper towels & store in refrigerator crisper drawer for up to three days.
preparation:Wash well in cold water.
Trim the stalks & central veins. Boiling or steaming is best, usually 20 minutes or more.
Save the boiling liquid – it contains many nutrients – and use as soup stock.
Kale has been cultivated for over 2,000 years. In much of Europe it was the most widely eaten green vegetable until the Middle Ages when cabbages became more popular. Historically it has been particularly important in colder regions due to its resistance to frost. In nineteenth century Scotland kail was used as a generic term for “dinner” and all kitchens featured a kail-pot for cooking. …read more