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One
of my favorite fall greens is kale. This truly ancient vegetable has
been cultivated for at least several thousand years, and it is
probably one of the earliest forms of the huge group of cabbage
family members that have been mainstays in sustaining human
cultures. The tall, broad,
ruffled and crinkled leaves of Lacinato kale form large, open
non-heading plants that are really beautiful in the garden. When
cooked, kale has a delicate texture compared to other brassicas. Its
spicy-sweet taste is best when plants have been exposed to cold
weather -- in fact, it is in colder countries like Scandinavia,
Germany, and Holland that kale is a real staple. Unfortunately, kale has had
a somewhat dismal reputation in the vegetable department, perhaps
because ordinary supermarket kale can be bitter and tough, and many
of us have not really known how to enjoy it in everyday meals. To prepare kale leaves for
cooking, strip them from their stems. An easy way to do this is to
hold the stem with one hand and run a knife along each side to free
the leaves, or fold both halves together lengthwise and slice out
the stem. Drop the leaves into a sink filled with cool water and
swish them about vigorously to remove debris, then drain.
In the last few years, kale has gotten a lot of
new attention because of its very high nutritional value. This leafy
green is just about the most nutritious of ordinary garden veggies,
offering a powerhouse supply of calcium, folic acid, and vitamins A
and C. Once you have discovered the beauty and culinary value of kale
you'll really look forward to it every season. |
Renee's
Garden
Kale Seeds
To purchase these and other
Renee's Garden Seeds
click here
Try
these great recipes
from Renee's cookbooks:
Ginger
Kale
Gina's Kale Dinner
Portuguese Kale
Soup
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 The important thing is to eat kale very fresh -- once
harvested, don't keep the leaves in the refrigerator for more than several days
before using them. If you keep them overlong, although they won't look much
different, kale's flavor becomes flat and even bitter, losing its bright green
flavor and acquiring more of a pronounced cabbage flavor. As a green vegetable, kale
is just as versatile as spinach, chard or cabbage. Very young kale
can be part of a salad -- this is one way to use the seedlings
you've thinned from the garden -- but be sure to use only tender
baby leaves. Or cut bigger leaves into thin strips and steam briefly
for a few minutes to serve with butter or sour cream. One of the
staple recipes in my kitchen is to sauté up chopped garlic in good
olive oil just till translucent. Then add young kale leaves, stir-fry
for a few minutes and pour in a little chicken stock to braise the
leaves until tender. Finish by topping with freshly grated Parmesan
cheese. Stir-fry kale with pork,
ginger, and garlic for a wonderful savory combination. Sautéed in a
little butter or oil, good seasonings with kale include garlic,
onion, ham, sausage, caraway seeds, cayenne, fennel seed, and good
freshly ground black pepper. Use medium-sized or bigger kale leaves
as a base for main dish soups using lentils, barley, beans,
potatoes, or rice. Because it is so full flavored, kale holds up
very well with strong flavored meats like country ham and smoked
sausages.
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