Kale is dark green and a member of the cabbage family. Leaves can be plain or deeply veined and crinkled. Kale requires care in cooking to make it tender. All varieties are rich in fiber, vitamins A, C and K.
Four pounds of fresh kale will cook down to 3-4 cups of cooked vegetable

Wash kale and remove thick stems. Bring a pot of water to a boil and simmer uncovered for 20 minutes or until tender. Drain, season with salt and pepper, butter or a sprinkle of lemon or vinegar. To make scalloped kale combine cooked kale with a white sauce, top with a sprinkle of season breadcrumbs, grated cheese and bake 15 minutes at 350 degrees.
To use in salad: wash uncooked leaves, tear into 1-inch pieces, drizzle with oil and gently massage the leaves between your fingers for 10-15 minutes, this will tenderize and breakdown the veins. Season with salt and pepper and a squirt of fresh lemon before serving.

This recipe currently has 0 comments. Add your own comment in the right hand menu.