If you are reading ourpage on cooking kale, you have probably already researched the potential health
benefits of this nutritious green. Kale is a member of the cruciferous
vegetable family along wtih cabbage and broccoli. It is said to contribute to
better health by helping the body's detoxification system and lowering
cholesteral when prepared certain ways. Kale is also rich with antioxidents
which can reduce some cancer risks.
Season - Kale is generally available year round, but peaks mid
winter to early spring
Shopping - Look for tender, crisp, unblemished leaves with a
bright green color. Young, small leaves are very tender and are a delicacy.
Storing - Kale has an intense flavor and becomes bitter the longerit is stored. As a rule kale should be eaten soon after buying. If neccessary,
store in a plastic bag or storage container and keep refrigerated.
Preparing - Remove any imperfect leaves. Rinse several times in
water and drain.
Steaming - We recommend stove top steaming with a medium sized pan
(5 or 6 quarts) and a steamer insert. No need for non-stick. The healthiest way
for cooking kale is steaming. For best flavor, use leaves that are very young
and very tender. Fill the bottom of a pot with 1 to 2 inches of water. While
waiting for the water to boil chop greens into 1" slices. Steam for 5
minutes and remove. Toss with your favorite dressing or optional ingredients.
Saute - Use a large skillet (11 to 12"), preferably without a
non-stick coating. We suggest an uncoated pan because oil in a non-stick pan
tends to stay in a little bubble and doesn't spread out evenly. Pre-heat pan to
medium high. Add 2 tablespoonsof olive oil. Add kale leaves. Turn with tongs
while cooking for 3 minutes. Add 2 or 3 thinly sliced garlic cloves and some
pine nuts. Salt and pepper to taste. Continue to saute for another minute.
Plate and serve with fresh shaved parmesan. Yum! View More Top 55 Unique Cooking Gift Ideas For Kitchen
