Kale
Prepared by Eric Roberts 08-15-15
The native wild cabbage of old world Europe, kale was a
staple for the common people and peasant farmers of Europe. This kept the peasant
Farmer and common folk in better health than their lords and masters who dined
on animals. Simple meals such as kale and potatoes sustained the poor even
through harsh winters, as kale would thrive, as other plants would die off. Kale
becomes sweeter and tenderer once hit by a hard frost.
Modern day kale thrives on the flood of nitrogen high
fertilizers used in conventional farming; this causes high amounts of this
nutrient to be found within the plant. In excess, this compound is harmful to
human health and the body. It is important to find a source for organic kale as
organic farming methods use compost for fertilizer and microorganisms buffer
the compost that leads the plant to consume just enough nitrogen for its good
health and yours.
There are different types of kale—red, green, black some
with curly leaves some with wavy. Kale is a cold weather crop... summer heat
causes kale to taste bitter and strong. Look for kale that has a rich green
color with no brown spots or yellowing.
One cup of boiled kale provides two thirds of the Daily recommended
vitamin c and all of the required vitamin a.
A good juice would be a combination of kale, carrots, parsley,
and beets, Store kale in the vegetable crisper away from fruits. To prepare
kale cut the center rib out and save these for flavoring soups, stews or for making
a kale stock—kale is just too great to waste.
Cooking methods and uses. Saute kale in olive oil with salt
over medium heat, kale can also be cooked in the renderings of cooked bacon or
sausage. Microwaving is not recommended. Pair kale with garlic, lemon juice,
and olive oil, Kale also goes great with onions, potatoes, shellfish clams
being the best, bacon, ham, and sausage – it is best to cook kale slow and long
when pairing with these foods.
