What are they?
Kale is a leafy green vegetable which belongs to the Brassica family with other greens such as Brussels sprouts and cabbage. It is originated in some Asian counties and brought to Europe in 600 BC. It soon becomes one of the most essential ingredients for European dishes.
The main season of kale is from the middle of winter to the early February. It really likes the cold weather when there is light frost.
This plant provides an earthy flavour and a crunchy texture as well as distinct dark ruffled leaves.
Kale provides a low content of calories but a very high amount of protein and fibre as well as other vitamins such as vitamin A, B, C and K1. It also has a lot of antioxidant and anti-inflammatory agents.
Kale can be added to a healthy diet because it can make you feel full quicker. It also helps to reduce blood sugar.
One of the best features of kale is that it contains a variety of glucosinolates, which can help prevent various types of cancer.
Lastly, kale provides the great support to your cardiovascular system as well as lowering the level of bad cholesterol in our body.
How to use them?
- The simplest ways to enjoy kale are steaming, blanching and sautéing it. You can also bake kale in the oven to create unique snack chips.
- Salads: You can add fresh kale to many kinds of salad such as pine nut and kale salad or kale Caesar salad. These salads are delicious when served with heavy dressings such as mustard dressing.
- Green soups: You can also make many green soups from kale such as Tuscan bean and kale soup with other herbs and black pepper. You can also try kale and apple soup.
- Main dishes: Another way to add kale to your main dish is eating it with pasta and spicy sausage.