Who Am I?
- Botanical name/plant family: Brassica oleracea, Acephala Group
- Great source of: Keep chompin’ on those dark leafy greens for great quantities of Vitamin K, Vitamin C, Vitamin A and manganese
- Harvest season: Spring, Summer, and Fall
- Varieties you might find: green curly kale, lacinato or "dinosaur" kale, Siberian kale, red Russian kale
Important practices: It is recommended to buy organically grown kale (especially and any leafy greens; the Environmental Working Group included kale in the foods with high rates of pesticide use when grown using conventional practices instead of organic practices. Organic practices also tend to result in higher nutrient density!
How to care for me:
For the longest lasting kale, wrap in paper towels and store in a plastic bag inside the crisper drawer.
Flavor and Pairings:
World cuisines: Kale is used in a variety of cuisines due to it’s recent surge in popularity, thought it’s use originated in the Mediterranean centuries ago!
Cooking methods: Saute, roast, wilt or eat fresh to add a powerful punch of nutrients to any meal. I may seem intimidating with coarse leaves and thick stalks, but saute me with eggs and cheese for a winning savory breakfast or wilt me into just about any soup or stir fry!
Pairings: I go nicely with many grains, vegetables and legumes! My neutral flavor allows me to intermingle with a variety of different foods. Try mixing me with soba noodles, mushrooms and hot peppers. Or, combine with sweet potatoes and avocados for an appreciable taco! Or, blend me into a smoothie with lots of fruit for a delicious and nutritious breakfast!
A serving of kale has more absorbable calcium than a small carton of milk.
National Kale Day is October 1st! It seems only right to dedicate a whole day to the green that contains such a bountiful mix of health benefits and nutritional goodness!
Lacinato Kale is also referred to as “Dinosaur Kale” due to their large green leaves