The colder months are on their way, but that doesn’t mean the leafy greens of spring and summer are out of the picture. Kale is making a comeback and is a versatile way to add flavor and color to any meal.
Kale has amazing detoxification benefits and an earthy flavor. It is also influential in lowering cholesterol and the risk of cancer due to its anti-inflammatory benefits. Eat kale for off-the-charts levels of Vitamins A, K and C.
Kale is available in different varieties distinguished by color and texture. Curly kale, or savoy, is deep green with wavy leaves and a peppery taste. Ornamental kale tends to be more mild and tender and ranges is color from green to white or purple. Lacinato, also called Tuscan or Dinosaur kale, has longer, more supple leaves, a sweeter taste and a deep green-blue color.
Purchase kale that has thick vibrant leaves and moist, sturdy stems. Store it in a cool environment in a plastic storage bag with a paper towel and use within three to five days.
There is no end to how to prepare kale. Try it for dinner with this easy, no-fail recipe.
Tuscan Beans and Kale
Ingredients:
1 Tbsp Extra virgin olive oil
1/2 small onion
1 clove garlic
6-8 stalks kale, stems removed and leaves chopped
1 16 oz can of organic beans (cannellini, navy)
1 c. leftover brown rice or other whole grain (optional)
sea salt and black pepper, to taste
red pepper flakes, to taste
Heat olive oil on medium low and chopped onion and garlic. Cook for several minutes until the onion browns. Drain and rinse the beans and add to the pan with the rice. Sautee for five minutes, stirring frequently. Finally, add the kale leaves and seasonings, stir well and cover the pan for 2 minutes until the kale leaves become bright green.
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