It’s also incredibly good for you. The deeper a vegetable’s color, the more nutrients (particularly antioxidants) it contains. Kale is in the same family as cabbages, turnips, and mustards – all of which are said to have cancer- and disease-fighting properties. Leafy greens such as kale also provide your body with ample amounts of soluble fiber and vitamin C.
Despite the mother-would-approve nutritional profile, this is not a bitter green. It is flavorful, sweet, and sturdy enough to hold its own in hearty stews. Kale will easily stand up to vigorous sautéing. Its versatility is really unsurpassed. It adds a nutritious punch to vegetable soups (just remove leaves from the stems, slice thinly and toss in during the last 15 minutes of cooking), and it’s fantastic as a side dish simply sautéed with garlic. You can also blanch or steam kale until tender and smash it into mashed potatoes with olive oil to eat alone – or pair with roasted organic chicken. One of my favorite ways to enjoy kale is to slice it into slender ribbons and toss with lots of artisan olive oil and a little fresh lemon juice and sea salt for a surprisingly good salad to serve alongside a rich, meaty main course.
Get started:
Strip the leaves from the stems and slice the kale into thin ribbons. Wash and spin dry. Chop or slice 2 cloves of garlic and heat a couple tablespoons of olive oil in a deep skillet over medium heat. Add the garlic and sauté until golden. Add the kale and stir to coat with oil. Cover the pan and lower the heat. Cook, stirring occasionally until the kale is tender, about 8-10 minutes. Season with salt and pepper and a little squeeze of lemon (optional).
Enjoy as is or stir kale into a bowl of beans, a risotto during the last few minutes of cooking, or toss with cooked pasta, Parmesan, and organic breadcrumbs.
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