Kitchen Presentation Ingredients about "KALE"
What is Kale?
Kale is a dark green, leafy vegetable that is part of the cabbage family. In addition to dark green, kale is also available in a variety of other colors such as purple, white, and even pink. Although part of the cabbage family, kale does not grow in a tightly bound head, but on long, fibrous stalks that cascade out from the center of a bunch.
World Healthiest Food Recommendation
You'll want to include kale as one of the cruciferous vegetables you eat on a regular basis if you want to receive the fantastic health benefits provided by the cruciferous vegetable family. At a minimum, we recommend 3/4 cup of cruciferous vegetables on a daily basis. This amount is equivalent to approximately 5 cups per week. A more optimal intake amount would be 1-1/2 cups per day, or about 10 cups per week.
Kale is one of the healthiest vegetables around and one way to be sure to enjoy outstanding nutrition and flavor from kale is to cook it properly. We recommend Healthy Steaming kale for 5 minutes. To ensure quick and even cooking cut the leaves into 1/2" slices and the stems into 1/4" lengths. While there might be potential health benefits from letting the stems and slices sit for about 5 minutes prior to cooking, the scientific research in this area is definitely mixed.
Description
Kale is a remarkable member of the cruciferous vegetable family known for its ability to thrive during the cooler seasons of the year and its tendency to grow wild on many different continents, and especially in countries bordering along the Mediterranean Sea. The cool-season nature of kale can sometimes be reflected in its flavor. When exposed to frost, kale can sometimes take on a sweeter taste (that is due to the conversion of some kale starches into sugars). Overall, however, the taste of kale can be surprisingly varied, from bitter or peppery to more plain and slightly sweet.
The three types of kale that we have become familiar with in the produce section of today's grocery stores are actually domesticated versions of wild plants that took farmers hundreds of years to develop. These three types include (1) flatter, wider-leafed kale, (2) darker Lacinato-type kale, and (3) more tightly formed, curly leafed kale.
The list below shows some common kale varieties belonging to each of these three types:
- (1) Flatter, Wider-Leafed Kale
- Smooth German
- Red Russian
- Black Magic
- Tronchuda
- (2) Darker, Lacinato-Type Kale (also sometimes called Napus or Siberian type kale)
- Tuscan Black
- Dinosaur Kale
- Toscano
- (3) More Tightly Formed, Curly-Leafed Kale (also sometimes called Scotch or Scotch-curled kale)
- Dwarf Blue Curled
- Starbor
- Darkibor
- Winterbor
History
Kale as we know it today was first cultivated in the Mediterranean region over 2,000 years ago. It played an important role in the food supply of Europe through the time of the Roman Empire and during the medieval period in Europe between the 5th and 15th centuries. European colonizers are believed to have brought the first kale to North America in the 1600's, and Russian traders are believed to have first brought this vegetable to Canada a century or so later.
Several thousand farms in the United States grow kale on a commercial basis, primarily in California, Georgia, New Jersey, and Texas. Compared with its fellow cruciferous vegetable, broccoli, total kale acreage is low, and between 5,000-7,500 acres.
Nutritional Profile
The rating system shows kale to be an excellent source of vitamin K, vitamin C, vitamin A, manganese, and copper; a very good source of vitamin B6, fiber, calcium, potassium, vitamin E, and vitamin B2; and a good source of iron, magnesium vitamin B1, omega-3 fats, phosphorus, protein, folate, and vitamin B3. That's what causes kale into the healthiest food in the world.
How to Cooking
A Few Quick Serving Ideas
- Braise chopped kale and apples. Before serving, sprinkle with balsamic vinegar and chopped walnuts.
- Combine chopped kale, pine nuts, and feta cheese with whole grain pasta drizzled with olive oil.
Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38
Kale is a dark green, leafy vegetable that is part of the cabbage family. In addition to dark green, kale is also available in a variety of other colors such as purple, white, and even pink. Although part of the cabbage family, kale does not grow in a tightly bound head, but on long, fibrous stalks that cascade out from the center of a bunch.
World Healthiest Food Recommendation
You'll want to include kale as one of the cruciferous vegetables you eat on a regular basis if you want to receive the fantastic health benefits provided by the cruciferous vegetable family. At a minimum, we recommend 3/4 cup of cruciferous vegetables on a daily basis. This amount is equivalent to approximately 5 cups per week. A more optimal intake amount would be 1-1/2 cups per day, or about 10 cups per week.
Kale is one of the healthiest vegetables around and one way to be sure to enjoy outstanding nutrition and flavor from kale is to cook it properly. We recommend Healthy Steaming kale for 5 minutes. To ensure quick and even cooking cut the leaves into 1/2" slices and the stems into 1/4" lengths. While there might be potential health benefits from letting the stems and slices sit for about 5 minutes prior to cooking, the scientific research in this area is definitely mixed.
Description
Kale is a remarkable member of the cruciferous vegetable family known for its ability to thrive during the cooler seasons of the year and its tendency to grow wild on many different continents, and especially in countries bordering along the Mediterranean Sea. The cool-season nature of kale can sometimes be reflected in its flavor. When exposed to frost, kale can sometimes take on a sweeter taste (that is due to the conversion of some kale starches into sugars). Overall, however, the taste of kale can be surprisingly varied, from bitter or peppery to more plain and slightly sweet.
The three types of kale that we have become familiar with in the produce section of today's grocery stores are actually domesticated versions of wild plants that took farmers hundreds of years to develop. These three types include (1) flatter, wider-leafed kale, (2) darker Lacinato-type kale, and (3) more tightly formed, curly leafed kale.
The list below shows some common kale varieties belonging to each of these three types:
- (1) Flatter, Wider-Leafed Kale
- Smooth German
- Red Russian
- Black Magic
- Tronchuda
- (2) Darker, Lacinato-Type Kale (also sometimes called Napus or Siberian type kale)
- Tuscan Black
- Dinosaur Kale
- Toscano
- (3) More Tightly Formed, Curly-Leafed Kale (also sometimes called Scotch or Scotch-curled kale)
- Dwarf Blue Curled
- Starbor
- Darkibor
- Winterbor
History
Kale as we know it today was first cultivated in the Mediterranean region over 2,000 years ago. It played an important role in the food supply of Europe through the time of the Roman Empire and during the medieval period in Europe between the 5th and 15th centuries. European colonizers are believed to have brought the first kale to North America in the 1600's, and Russian traders are believed to have first brought this vegetable to Canada a century or so later.
Several thousand farms in the United States grow kale on a commercial basis, primarily in California, Georgia, New Jersey, and Texas. Compared with its fellow cruciferous vegetable, broccoli, total kale acreage is low, and between 5,000-7,500 acres.
Nutritional Profile
The rating system shows kale to be an excellent source of vitamin K, vitamin C, vitamin A, manganese, and copper; a very good source of vitamin B6, fiber, calcium, potassium, vitamin E, and vitamin B2; and a good source of iron, magnesium vitamin B1, omega-3 fats, phosphorus, protein, folate, and vitamin B3. That's what causes kale into the healthiest food in the world.
How to Cooking
A Few Quick Serving Ideas
- Braise chopped kale and apples. Before serving, sprinkle with balsamic vinegar and chopped walnuts.
- Combine chopped kale, pine nuts, and feta cheese with whole grain pasta drizzled with olive oil.
Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38
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