Keeping Up with Kale
Name(s): Kale, Borecole
Fruit or Vegetable: Vegetable
Colors: Green, Purple
Origin(s): Asia Minor and made popular in Ancient Greece
Part(s) Used/Consumed: The entire leaf.
Look for kale with firm, deeply colored leaves and moist hardy stems. Kale should be displayed in a cool environment since warm temperatures will cause it to wilt and will negatively affect its flavor.
Family Plants: Brassica Oleracea Acephala (Broccoli, Cauliflower, Collard Greens, and Brussels Sprouts)
Fun Fact: Kale freezes well and actually tastes sweeter and more flavorsome after being exposed to frost.
Believed to have originated in the Asia Minor region, made popular in European countries, and brought to the U.S during the 17th Century, Kale has stood the test of time in providing our bodies with an exceptional amount of important nutrients.
This superfood is very popular now, and for good reason! High in vitamins K, A, C, manganese, antioxidants and fiber, one cup of kale only has 36 calories and 0 grams of fat. It has been shown to aid in detoxing the body, fighting the growth of cancer cells and cardiovascular disease.
The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around. It is easy to grow and can grow in colder temperatures where a light frost will produce especially sweet kale leaves.
Kale’s versatility of greatness does not stop here. Coming in three different varieties, ornamental, curly, and dinosaur, your palette for this power-veggie, alive and kicking!
To help motivate you in taking a try at this wondrous veggie, or inspire more ideas to add to your kitchen cooking revenue, here is a recipe or two:
Whole-Grain Spaghetti With Garlicky Kale and Tomatoes
Serves 4| Hands-On Time: 15m| Total Time: 30m
- 6 ounces whole-grain spaghetti
- 2 tablespoons olive oil
- 1 medium red onion, thinly sliced
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)
- 2 pints grape tomatoes, halved
- 1/3 cup chopped roasted almonds
- 1/4 cup grated pecorino (1 ounce), plus more for serving
- Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water, drain the pasta, and return it to the pot.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.
- Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.
By Charlyne Mattox , February, 2011
Spaghetti with Kale, Salami and Toasted Garlic
Recipe #2 :
Other Related Links(Artwork) : http://24.media.tumblr.com/tumblr_m5juksfLPq1qa4kb4o1_500.jpg, http://25.media.tumblr.com/tumblr_m5j7qlQSfK1rytcuro1_500.jpg, http://25.media.tumblr.com/tumblr_m5h0gtKNgm1rtyzcso1_500.jpg, http://25.media.tumblr.com/tumblr_m5goziTLU01rshgnfo1_500.jpg, http://25.media.tumblr.com/tumblr_m4rf5pso791rq3fs6o1_500.jpg
Also, to find out more about Kale and it’s history and benefits please reference :