Beyond the Kale
Jan 22, 2010
1 Comment
I try my best to buy fruits and vegetables when they are in season. I loved my time in Chile, but I prefer not to buy produce shipped from there. I'm staying away from salad greens, only because we got spoiled last year when we grew our own salad greens: my attempt at a winter crop was sabotaged by a posse of nut-burying squirrels. I have become smitten though by one vegetable over the past year: kale.My first experience with kale was years ago, when as a college student, I was a bartender and waiter at the Marriott Courtyard Hotel's restaurant in Cupertino. Kale was an important part of the restaurant's menu. Every day, at the beginning of our shift, we took out kale from plastic bags, and gingerly placed the leaves around the crocks of cut vegetables that made up the coniferous salad bar. At the end of the meal, we then removed the kale, wiping off any salad dressing that dare smeared these leaves, and put them back in the plastic bag, and the cycle was repeated the next day. That is kale's purpose, right?
Kale just never made it into my meal plan--I loved collards and other greens from my time in Florida, and chard has long been a favorite of mine. My relationship with kale is relatively new, and it has far superior benefits than decorating your buffet table--these leaves are rich in Vitamins C and K, beta carotene, and other antioxidants like cabbage and brussel sprouts, which are related to this wonderful green.
The best place to find kale is at a farmers' market. The variety found at standard supermarkets will work (curly-leaved or "Scots Kale Lutes"), but search for other varieties. My favorite is what some call "black kale," black cabbage lacinato, or cavolo nero. Russian kale is also a winner: the small leaves are great in salad. You can also find smooth-leaved varieties: all are delicious. Try growing it in your yard, or in pots, during winter: it's a hearty vegetable, requires little care (unless you have ravenous rodents in your neighborhood), and the sprouts are great in salads.
So what do you do with kale? You can saute it with olive oil and garlic, steam it, or boil it. I love it with eggs or stirred into mashed potatoes. But here are a couple suggestions:
Soup: inspired by my brother's creation out of Christmas leftovers, use your favorite broth or stock, seasoned and salted to taste. Add a can of butter or cannelinni beans, and then some shredded kale. After a few minutes, you have a great meal, irresistible with your favorite crusty bread.
Baked: thinly slice a 2 or 3 parsnips, coat in olive oil, salt and pepper, and spread across a baking pan. Bake at 375 for about 10-15 minutes until they parsnip slices are crisp and golden. Then, add one bunch of kale, stems removed, sliced or julienned very thinly, tossed with more oil, salt, and pepper, and minced garlic for some punch. Bake for another 10 minutes, remove the pan, toss the vegetables, and continue to bake for another 10 minutes, until the top of the mixture is clearly crispy.
Enjoy!
That’s funny! I never realized that kale is the buffet table’s doily!
Kale chips are one of our favorite treats – ‘never tried adding parsnips, though. That’ll have to be next!!!