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Learn About Kale
Learn About Kale
There Are 6 Varieties of Kale:
1. Winter Red Kale 2. Red Chidori Kale 3. Lacinato (Dinosaur, Black or Tuscan Kale) 4. Redbor Kale 5. Siberian Kale (Russian) 6. Fizz Kale Kale is a cruciferous vegetable in the cabbage family and freezes well. Actually, Kale tastes sweeter and more flavorful after being exposed to a frost. Baby kale has a robust flavor and works well raw in salads. Some like to massage kale with oils, lemon or both to soften the leaves before eating raw in a salad . Baked kale, however, makes a great snack. Kale chips, when baked or dehydrated takes on a consitency similar to Nori, or seaweed, and is similar to that of a crispy chip. We prefer the green curly kale for making chips. The chips can be seasoned with salt or other spices too. Here’s a recipe that we love: Try rubbing the green kale with cashew butter, lemon and salt before baking or dehydrating for a tasty treat!
“According to the latest global census of farming practices, the area of land certified as organic makes up less than one percent of global agricultural land.”
…And kale makes up less than one percent of that! That means there is very little organic kale available to consumers. You may have tried one type of Kale, and you weren’t too jazzed about it, but have you tried the others? Each creates a slightly different nutritional profile in the cancer-fighting, cholesterol-lowering, fiber-providing, anti-oxidant-boosting properties which make kale special. Each type of kale has a unique flavor and health benefits all spectacular.1.Green Curly Kale This is what type you’ve probably seen many. You can find them in nearly any grocer’s and at your regional farmer’s market. It has a energetic pungent flavor. Green kale is the most common kale for juicers. The favorite recipe is to make kale chips with green kale. Kale lovers like it stir fried. 2. Lacinato Kale Also referred to as Dinosaur Kale, this variety could be the second most common, distinguishable simply by its dark, long, filter leaves. It is termed slightly sweeter and additional delicate than curly kale. A conventional ingredient of minestrone, lacinato kale’s long story with Italian cuisine has also birthed the aliases Tuscan Cabbage and Italian Kale 3. Decorative Kale Only recently did we start to credit Ornamental Kale for much more than her good looks. Together with either vibrant white, lavender, reddish, blue, or violet indoors leaves, this group of kale was used mainly to provide a decorative garden plant. Its mellow flavor and tender texture is ideal for coleslaws or salad mixes. 4. Russian Kale The softest of all the kales by far. This is the best kale to eat raw without massaging and goes well in salads. It has a flowery bouquet that imparts a unique flavor. We grow both Red and White varieties. 5. Fizz Kale A more common kale for juicers and salads. The favorite kale for ornamental gourmet dishes and paired with edible flowers. Kale lovers like it raw or stir fried. 6. Red Kale Red kale is the most appealing to the eye due to the beautiful varigated leaf and dark red hues. Red kale is perfect for soups and stews as well as for most cooking dishes. Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. Kale is a source of two carotenoids, lutein and zeaxanthin. Kales contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat.
Learn About Kale Recipes
Kale & Bacon Salad
8 cups of packed kale leaves (stems removed)
2 slices of country thick bacon
Sea salt and pepper to taste
Rinse and remove stems from kale and chop the kale into large bite size pieces.
In a large saute pan, cook the bacon over medium heat.
Once bacon is done, remove and set aside, leaving the bacon grease in the pan.
Place the kale into the pan with the bacon grease, season with salt and pepper and allow the kale to wilt (about 2-3 minutes) over medium heat. This time can vary depending on the maturity of the kale.
Continue to stir until done. The kale is done when it is tender.
Cut bacon into little pieces and stir in with kale.