I've already mentioned my recent kale discovery twice, so this post may be taking things one step too far. However, if there is one thing this blog is useful for, it is reminding me of recipes and food preparation techniques that I would otherwise forget. Thus, we have this post.
I hadn't heard of kale prior to last year, when it started being mentioned all over the blogosphere. I can't say it grabbed me at first. It didn't seem all that different to spinach, and I knew where to find (and how to cook) spinach. But then I read more and more about it. Positive things. Kale started to hold my attention.
When I looked into it, I discovered it wasn't related to spinach at all. Kale is part of the cabbage family and its purported anti-cancer benefits are consistent with that group. It is high in beta-carotene (76% of recommended daily intake per 100g), Vitamin K (778% of recommended daily intake per 100g!) and Vitamin C (49%). It's also moderate in calcium (7%).
As I now know, kale also comes in many varieties. The type I have found, and the only one I've yet to find in Perth, is curly kale. Tuscan kale is reportedly sweeter and more versatile, but I'll defer judgment on that to people who have actually tried both varieties.
Last week, my one head of kale provided me with four servings and four preparation methods.
The first I have already mentioned - Mama Pea's Sunshine Kale. Although raw, this kale isn't plain. It's massaged with dressing (a mix of tahini, sweet chilli sauce, nutritional yeast) and left to absorb the flavours before eating.
I liked it. But it did make me think that raw plain kale probably wouldn't be my thing.
The second serving actually involved left-over Sunshine Kale. I used about half of the head of kale in making the raw salad, ate half of that (one-quarter of the head) plain, and put the remainder with leftover vegetarian burrito filling.
Four-bean mix with vegetables and tomato salsa, on top of the kale, all heated up together. It was quite divine.
This approach is definitely one I'll be repeating.
The third method wasn't photographed, but wasn't too different to the above. Mr Bite makes a signature tomato pasta dish and I placed some raw kale underneath my pasta, heated it all up together in the microwave, and then ate the kale with tomato pasta flavouring. Very good.
The fourth and final approach was steaming. I'm surprised it took me so long to get to it, as steamed vegetables are usually my default. This method allows the kale to reduce in quantity nicely, helping to avoid a large bulk of green on one's plate!
I had this topped with flavoured tofu, in what was effectively a 'cheat' dinner (in other words, super easy with no real cooking).
Quite a good cheat dinner if I do say so myself.
So there we have my kale experiences - I promise not to return to the topic for a while! I will enjoy buying kale as a rotating vegetable option though, as I enjoyed all of the above preparation methods and it proved surprisingly versatile. I'm definitely pleased I was able to find it after so many months of looking.
Do you like kale? What is your favourite preparation method?
Quite right to write a reminder of how you prepare kale - and useful for Aussies who don't use it so much - I am quite a fan of kale - feel I would eat it more if it was more readily available in the shops!
ReplyDeleteOne recipe I really liked it in was http://gggiraffe.blogspot.com.au/2011/06/tahini-lime-rice-with-some.html - I also loved the PPK's potato and kale enchiladas and it is great in a minestrone type soup!
Thanks for the reminder of your tahini lime rice! That would suit my tastes perfectly at the moment; definitely one for the next head of kale. Those other suggestions also appeal. So many options!
DeleteI love kale and use it a lot. It's a fantastic garden crop since it just keeps giving and giving - always a leafy green in the garden. And though it is susceptible to cabbage moth, it's more resistant than anything else in that family. I still have kale going this time of year, when it would be impossible to have broccoli or cabbage. I like cavolo nero best, but the curly leaf is good too. Besides all the nutrients you've mentioned, it also has some good science pointing to anti-cancer phytochemicals.
ReplyDeleteYou have definitely inspired me to plant it when I next re-plant vegetables! And thanks for the reminder of anti-cancer phytochemicals, that's definitely a worthy benefit.
DeleteKale isn't my favorite.. I like it in some things but find that spinach is much easier to prepare. Kale can go wrong quickly, or at least it has for me. Spinach is always good.
ReplyDeleteOh gosh, I'm capable of most things going wrong - I'll exercise caution to try and avoid it! But spinach is pretty safe, you're right :)
DeleteHi Kari,
ReplyDeleteI've tried it once and didn't like it, but think I didn't prep it correctly. I am going to try again though!
Cheers
Liz
You know, I'm starting to feel really fortunate that I had good experiences with it! Also a tad worried next time might not go so well...
DeleteI would like to experiment with kale more although it isn't available over on my side of town. I wasn't that keen on it when I did try some but it could have just been that I didn't like it in the recipe.
ReplyDeleteI had a whole lot of trouble finding it here too. I almost wonder if I forced myself into liking it because of all the effort that went in to getting some!
DeleteI like kale in soups and have made a pesto with it that I really enjoyed- thanks for the great ideas!
ReplyDeleteThank you :) I like the idea of pesto too - and I'm gathering soup is definitely a good way to go.
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