Cooking with Kale
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What is kale?
Considered to be the ‘king of green veggies’ and its nutrient content lives up to the name! It is important to note that kale belongs to the family of cruciferous vegetables, similar to mustard greens, broccoli, cabbage, and cauliflower.
Things you didn’t know about Kale!
You may wonder why kale is new to the gastronomical world! However, the world has been cultivating kale for over 2000 years. Its cultivation in the United Kingdom was encouraged during World War II because it offered essential nutrients and was available to supplement rationing
Because of its nutrient content, kale is considered to be a medicine in a lot of cultures. Kale is rich in antioxidants and packed with vitamins A, E, K, and B, especially folates. The leafy green consists of super antioxidants like Quercetin and Kaempferol that help fight free radicals in the body and thus help strengthen the immune system. With the world grappling with the Covid-19 outbreak, your body requires optimum amounts of vitamin C, which is easily available in kale. Additionally, it contains sulforaphane, a compound believed to keep the growth of cancer at bay.
Simple ways to cook Kale:
We’ve got a ton of ideas for you to choose from. Read on!
-The good ol’ kale chips never go out of fashion. This simple recipe requires you to drizzle some olive oil and salt on kale leaves and bake in the oven until the leaves get crisp or dry! Enjoy with a sweet and spicy dip.
- A quick stir-fry: In a pan, add shredded kale along with vegetables of your choice, top it up with olive oil, chilli flakes, and salt to taste. Voila! You’re ready with a delicious stir fry!
- A palatable salad: Massage the leaves with a citrusy vinaigrette ( orange juice, olive oil, salt, paprika and black pepper ) and toss with toasted croutons, julienned carrots and bell peppers.
- A hearty soup: Blanch the leaves in boiling water for 10 seconds and shock in ice-cold water. Blend along with cooked sweet potato and garlic chips. Bring this mixture to a boil and adjust consistency and seasoning.
- Kale Pasta: Just like you would add spinach to pasta, you can enjoy a delectable Aglio e Olio with kale leaves. They not only taste brilliant but also make your pasta a few shades healthier.
How to pick the right Kale leaves?
When buying kale, avoid going for the ones where the leaves have turned yellow or have wilted. Instead, you must go for the crispiest leaves. Don’t throw away the stem once you’ve chopped the leaves - you can reuse them to make a delicious soup. While storing, you must keep it as cool and dry as possible, unlike other leafy greens!
The above guide will help you amp up your ‘green goals’ this season and tease your taste buds with the right notes!