K is for Kale

Inspired by a question from a food lover and good friend, I'm posting about this delicious and versatile green. Kale is one of the healthiest greens you can find, a member of the Brassica family of plants and high in phytochemicals (they help you live longer!), Vitamins A, B, and C, as well as bunches of other vitamin goodness. Roast it, saute it, bake it, may your preference be simple or glamorous, this leafy cabbage-like plant comes in several different varieties for you to choose: Curly kale is ruffled and deep green with a strong smell and a peppery, sharp taste; Ornamental kale or salad savory, can be white, purple, or green and has a more subtle taste; and Dinosaur kale is dark blue or green and is slightly sweeter than Curly kale.

Though technically a winter vegetable, you can find it at Farmer Markets almost year round (at least at some of the farms here in the Philadelphia area). It should be kept in cool temperatures when purchases as the heat may cause it to wilt. It's also worth noting that the longer its stored the more bitter it grows.

I have found that kale responds really well to being paired with one really strong flavor; my preference is a little red chile and some garlic but yours may differ depending on palate and plate. Other suggestions for a pop on your plate are tamarind, peanut sauce, even onion will complement well depending of course, on your entree.

In response to the initial request for direction on cooking with kale, I suggested a simple, yet delicious Tuscan Variation. Take your kale and blanche it in salted boiling water for about three minutes before chopping. Add 1/4 cup of olive oil, some salt, 1/2 a sprig of rosemary, a small red dried chile, 2 cloves of garlic, and 1/2 of a white onion to a frying pan over medium heat.

Once your onions are translucent, add your kale. The kale will take about 30 minutes in the pan. You'll want to stir it often so as to keep things moist and even. As it cooks, it will turn a deep green (almost black) as it softens. It will crisp a little (which you do want) after it softens, but if the greens get too dry, you can add some vegetable or chicken stock (no more than 1/4 cup).

Once it's slightly crisp and a deep, dark color, voila!