Did you know that Kale is one of our super foods? If you haven't added it to your regular diet, now is the time. Kale is a delicious and hearty vegetable that is similar in characteristics as spinach and should be treated in similar fashion. Kale is most abundant, flavorful and tender during cooler months. For the best product, choose leaves that are moist, deep in color and have small to medium leaves. Avoid leaves that are dry, brown, yellowed or coarse-stemmed.
Storage: wrap kale in plastic or an airtight containers and keep in a very cool place. Do not refrigerate for more than a few days, as it will lose its fresh green color. To avoid yellowing, keep kale away from climacteric fruits (one which keep ripening like apples, bananas, avocado, peaches, pears, plums,tomatoes and most tropical fruits). The presence of ethylene gas, a product for ripening, will cause your kale to lose chlorophyll and protein and will hasten dryness in the leaves.
To extend its shelf life or to revive it, cut the stems and drop it into plenty of lukewarm water. Soak for 5 minutes. Shake dry, leaving a little moisture on the leaves. Pack into airtight containers and store in the coolest part of your refrigerator. This will restore and extend the life of you kale for a many days.
Varieties of Kale
1. Curly leave: the most common variety found in USA markets. This variety is slightly chewy, colorful, and bold in flavor. It makes for good company mixed with other salad greens.
2. Tuscan: a plumed dark beauty. This variety should be cooked to be enjoyed. The leaves are best if you stem them in stock and will produce a delicious dense, meaty flavor. It goes best with rich flavors such as olive oil, cheese or Italian pork products such as pancetta, bacon or sausage. Great with starches such as polenta, pasta and beans. No seasoning is necessary.
3. Russian red: silvery green or gray leaves. These leaves will turn evergreen when cooked, despite its garnet stems. Strong in flavor, it is best paired with grilled sausages, pork or turkey.
4. Ornamental- not recommended for eating, as it produces the least desirable of taste in comparison with other varieties.
A Plethora of ideas for serving Kale-
1. Kale chips
2.Kale quiche
3. Kale pesto
4. Kale and pasta
5. Kale soups
6. Sauteed kale
7. Pizza with kale
Try my favorite.
Baked Kale Chips
1/2 teaspoon kosher salt
1/4 teaspoon smoked paprika
1/4 teaspoon granulated garlic
3 large handfuls kale, torn into shreds
1 to 2 tablespoons extra-virgin olive oil
Preparing to bake. Preheat the oven to 350°. Line a baking sheet with aluminum foil. Combine the salt, smoked paprika, and garlic in a small bowl.
Wash the kale. Rinse the kale leaves, then put them in a salad spinner and spin until the green becomes a blur. Round and round, spinning and spinning — let the kale dry. After it comes out, dry it even more with paper towels. Those leaves should be bone dry.
Oiling the kale. Put the kale leaves in a large bowl. Drizzle over 1 tablespoon of the olive oil. Massage the oil into the leaves. You might need more. You might have larger hands than I do. Use your judgment.
Bake the chips. Arrange the kale chips onto the sheet try and slide it into the oven. Bake until the leaves are crisp to the touch but still a dark green. (When they turn brown, they turn bitter.) Check at the 12-minute mark, to be sure.
Remove them from the oven. Sprinkle with the garlic smoked paprika salt.
Let them cool a bit. Eat.
