Apparently, Kale is wild cabbage (and tastes nothing like cabbage so don't get all weird on me OK?) and related to collards, brussel sprouts and cauliflower (like I said, don’t get weird… you’ll come to love that stuff too). That said, it's been domesticated for around 2,500 years and what originally started in the Mediterranean has been adapted to weather colder climates as well, which sounds pretty civilized to me.
Kale comes in many colors and varieties, and is one of many vegetables whose name comes from the Latin word, caulis, which means "stem" or "stalk" (which is usually removed before cooking). This one is curly leafed, but another of my favorites is lacinato or Tuscan Kale, which has broad flat leaves.
Either way, kale is strong stuff and is only on occasion eaten raw. Among the most intense of leafy greens, it's wonderful in soups and stews, stir-fries or braised with plenty of garlic.
Health benefits, you ask? (Well, maybe you didn't, but again, this stuff is good to know) For being brave and eating your leafy greens, you are rewarded with plenty of fiber, vitamins C and A, antioxidants and even calcium.
Buy firm dark unblemished leaves that show no sign of wilt or yellow. Small leaves will be more tender and will cook faster than the larger leaves, but either is fine. As always, it’s best to use as soon as possible. Store in the refrigerator loosely wrapped in plastic.
Stay tuned; the next blog has a recipe for Kale Chips. How wild is that?
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