Plant Family: Brassicaceae – Mustard Family
Kale is a leafy green in the brassica family which includes cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, savoy, and kohlrabi. Kale is a dark leafy green and tastes sweet and flavorful once cooked.
Kale is very high in beta carotene (vitamin A), vitamin K, vitamin C, and rich in calcium with 25 grams of fiber. Kale is a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. It is also known to be associated with lower cholesterol and a decrease in dietary fat. It only has 33 calories per cup raw.
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar
Directions: Heat olive oil in pan over medium heat. Add garlic then lower flame and add kale leaves. Cover and cook for 2 minutes. Remove lid and cook until liquid is evaporated. Season with salt, pepper, and and a drizzle of vinegar. Serve immediately.
- Harvesting Now
- Winter Crop