Kale

Description

Kale has an intense, slightly bitter and earthy flavor, with characteristic crinkled, dark green or purplish leaves that have a tough texture, which become more tender after cooking. It is exceptionally rich in vitamins K, C, and A, fiber, calcium, iron, and antioxidants, which support bone health, immunity, the cardiovascular system, and have anti-inflammatory effects with a low calorie count. In the kitchen, kale works well raw in salads and smoothies, lightly sautéed or steamed as a side dish for one-pot meals, baked as crispy chips, and as an ingredient in soups, casseroles, and green smoothies. It pairs well with garlic, olive oil, lemon, nuts, fish, pumpkin, and cheeses. Store kale in the refrigerator in a breathable bag or wrapped in a paper towel, without washing it before storing, and use it within 5–7 days; for longer storage, blanch and freeze in portions.