Common curly kale	Italian kale, “cavolo nero”
photos.com	mariquita.com

Kale, that curly superfood, is making its annual appearance crowding greenmarket tables. It is hard not to feel dismay viewing the heaps of greens; their arrival hails the coming of winter and its attendant lack of vegetable diversity. CSA members whose boxes overflow with the stuff week after week may become vexed by it — how much stir-fry can one family eat?

Kale belongs to the same family as cabbage, Brussels sprouts and collards; all are excellent sources of sulfur-containing phytonutrients. According to the nonprofit Web site The World’s Healthiest Foods: “Human population as well as animal studies consistently show that diets high in cruciferous vegetables, such as kale, are associated with lower incidence of a variety of cancers, including lung, colon, breast and ovarian cancer.”

Abundant in our area from late fall through early spring, hard frosts will produce sweet kale plants. The crop is easy to grow and prolific, making kale dead cheap, as well as providing more nutrients and fewer calories per cup than almost any food. Science aside, you won’t eat the stuff if it doesn’t taste good. A Web search of kale recipes turned up some unconventional preparations for the vegetable that preserve nutritional value and crank up the crave factor.

Mark Bittman, aka The Minimalist, tosses Tuscan black kale with proscuitto and pasta for a toothsome first course. One of his commenters adds a recipe for a kale salad adapted from Saveur which features so much parmigiano-reggiano it seems to void any health benefits.

Allrecipes.com has a method for making a snack out of the vegetable: baked kale chips with seasoned salt that even kids will eat. No word on husbands.

Heidi at 101 Cookbooks provides a way to amp up the nutrition of mashed potatoes with kale and garlic. Commenters point out that picky eaters will likely pick out the green bits, but at least you gave it a shot.

As with other leafy greens, dirt and sand hides well in the heads of kale. Cut the root end off the head and individually wash each leaf, or chop the leaves and wash them in a salad spinner. The tough stems of kale and the more tender leaves are practically two different vegetables; fold each slice in half lengthwise and strip out that tough central stem before cooking.

This entry was posted on Monday, November 10th, 2008 at 1:05 pm and is filed under Dirty Dishes, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.