HEALTHY EATING / CONFIDENT COOK
Hail,
Kale!
Let’s hear it for one
of nature’s most
nutritious foods.
BY CARY NEFF
KALE, WITH ITS FRILLY LEAVES AND RICH
colors, is a gorgeous plant. Although officially a “dark leafy green,” it also comes
in vibrant purples and dramatic winter
whites. And kale’s beauty runs deep: It
is packed with powerful phytonutrients,
minerals and fiber.
Kale’s complex flavor wins it fans at
breakfast, lunch and dinner. It boasts
deep, earthy flavors that can range from
rich and meaty to herbaceous and slightly
bitter. It tastes supremely healthy — in a
good way.
Kale belongs to the Brassica
family, which also includes cabbage,
broccoli, cauliflower, Brussels sprouts,
kohlrabi and collards. It is an offshoot
of wild cabbage, which originated in
Asia Minor.
The ancient Greeks and Romans grew
kale in their gardens. Europeans brought
kale to the Americas in the 1600s. During
WWII, it was a recommended plant for
Victory Gardens because it provided so
many nutrients. And today, this leafy
green is enjoying a revival, particularly
among the health-inclined.
Kale is easy to find, and it’s a cinch to
work into virtually any style of cooking.
Read on for more about kale, as well as a
few ways to start experimenting with it.
Green Kale
With vibrant green, ruffled
leaves, this is the most
common kale found in
grocery stores, and you
can add it to just
about anything!
Ornamental Kale
Also known as salad savoy, ornamental kale is popular in flower gardens
and makes a great garnish (it may be
green, purple, pink or white). But it’s
edible, too, as long as it hasn’t been
sprayed with pesticides. It’s best harvested when still small and tender.
