All Hail, Glorious Kale

I've had several people ask about the kale in our farmthisway distributions.  What can I do with this?  There are several great things you can do with kale, but first, how about some information on this green powerhouse.  I have pulled some information on kale from various resources.  Here is the low down on the queen of green.

Kale is low in calorie, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat.  It’s also filled with many nutrients, vitamins, folate and magnesium as well as having iron, Vitamin A, Vitamin C, Vitamin K and calcium. 

A leafy green, kale is available in curly, ornamental, or dinosaur varieties. It belongs to the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts.

In summer, vegetable choices abound. But during the cooler months, there are fewer in-season choices -- with the exception of kale and other dark, leafy greens that thrive in cooler weather.

To find the freshest kale, look for firm, deeply colored leaves with hardy stems. Smaller leaves will be more tender and milder in flavor. Leaves range from dark green to purple to deep red in color.  

Store kale, unwashed, in an air-tight zipped plastic bag for up to five days in the refrigerator.

NOW you may ask...what should I DO with my kale....

Well, steam it, sautee it, use it as you would cabbage in cooked meals, or shred it up very tiny and you can use it in salads as well.  Baby kale works best for salads, but if you chop the full sized stuff small enough, it is great too.  You can shred some kale and put in in almost any soup.  I searched some creative recipes for kale, and while I am fairly certain I am not up for chocolate kale fudge pops, I may try to make this Kale-onaise

And if you have any potatos left from last week's distribution, sautee up some kale and mix with either mashed or diced, pan fried potatoes for a boost to your potato.