Kale, or what to do with this leafy green vegetable
I like to have food adventures, and for many years the idea of food adventures meant trying new restaurants, or learning to cook meals from other cultures. This time around I plan to learn how to cook and enjoy different vegetables. There are so many plants out there that I have never cooked with, and that I really don’t know much about. This week I want to learn more about Kale.
Kale is a leafy green vegetable related to the other greens, such as collards and spinach. It is actually very pretty, dark in color and crisp, with sharp little wrinkles at the tips of the leaves. One cup of this leafy vegetable is packed full of nutrients such as calcium, fiber, vitamin C and vitamin K. It has cancer-fighting antioxidants and is rich in lutein and zeaxanthin, which help with eye health.
One website recommended adding kale to soups, stews, stir fry meals, salads and egg dishes. I even found a recipe for kale chips, and that intrigued me, so chips from kale was the first recipe I tried.
Put chopped kale in a bowl, and mix with olive oil, lemon juice and salt. Mix, and then place in oven on parchment paper and heat at 350 for 10 – 15 minutes. I mixed the ingredients, 1 tsp of the lemon and oil, and a pinch of salt, then spread the leaves on a casserole dish with tin foil because, as usual, I didn’t have the parchment paper. After 15 minutes the leaves were still soggy and gross looking, so I heated them for another 7-8 minutes. I pulled the leaves off of the tin foil and let them dry on a cookie rack. I was quite surprised when I tasted them, they were good! Really good! They make a good snack, but a better addition to a salad, as they are slightly crunchy and very lemony tasting.
The next evening my husband cooked an onion in olive oil, added kale and mushrooms and stirred them around a little. I drizzled a little bit of my lemon over the mix, he took it off the heat and we ate that with our supper of leftovers. Again the meal was pretty good. Next time we will take time to cut off all the thick stems, that part was too bitter and strong. Also some other flavor is needed, I poured some vinegar over the mix like I would over collard greens.
Today I searched the internet and found 5 great recipes. I will try them and post here later in the week. Happy eating!