I used not like Kale, but I’ve come to like it a lot, though I’m not sure about addiction! So I smiled when I read a newsletter item from Margie King today, saying she’s addicted to Kale salad.
Have a look at this link where you’ll find the salad recipe. She’s a really good resource for information about nutrition and menopause, and much much more besides. Sign up for her newsletter while you’re there.
One reason I use Kale is because it’s so versatile. I always keep some in the crisper drawer now, and have learnt how to care for it.
When you get it home, wash it in cold running water to remove any sand or dirt. Store it in a loosely closed plastic bag in the crisper.
Is it good for you?
Definitely! But don’t tell anyone. You’ll get a good lot of Vitamin K and vitamin C although that dimishes the longer you cook it, and a raft of trace minerals. And, it’s bursting with anti-oxidants, those powerhouse nutrients that help to deal with the nasties that we encounter all day long in our so-called progressive society.
What to do with it?
I just made Kale chips (and polishd off the lot). It’s a sneaky way to get otherwise resistant people to eat something good. They’re quick and easy, and here’s how.
Kale Chip recipe
Turn the oven to 180c. Remove the central spines and discard them, then tear the leaves into bite size pieces. If they’re wet, dry thoroughly.
Then you are going to oil and spice the pieces before drying in the oven. What you use here is open to your choice.
I used Olive oil spiced with Cayenne pepper and Sea salt. Add a good splash of oil to the baking tray, sprinkle on the spices, mix well, then using your hand, massage the oil into the leaves so they are fully coated. Don’t drown them though.
Spread the leaves evenly in one layer over the tray, place into the centre of the oven, and turn the heat down to 150c. Leave for about 15 minutes, checking that they are not burning.
While they shrivel and may go brownish, they must not burn because they’ll taste terrible.
Drain and cool on a paper towel to sop up any remaining oil, and try not to eat them all immediately.
Other ways to use Kale
The young curly Kale that’s available now is not too strongly flavoured, so you can add it to almost anything without anyone really noticing:
- add a leaf or two (or three) to anything that goes in the blender, such as smoothies and soups
- chop into soups, especially hearty ones with beans or lentils
- chop finely through pasta, rice or other grain dishes at the last minute
- breakfast frittata – braise kale in a little coconut oil and water or stock. When tender or the liquid is gone, whichever’s first, add a couple of beaten eggs, stir well, and cook till done
- serve braised under fatty foods such as sausages
So why not try some of this wonderful and versatile vegetable; you’ll be pleasantly surprised, and your body will thank you.