Kale : Why is it so good.
This hardy versatile brassica has no need to justify its self as a supper veg. It is so rich in vitamins A,C and K folate and manganese and is also a great source of calcium and dietary fibre.
The problem, one finds is how to use it.
You can use the kale raw in salads, however you must any tough stalks, then shred the leaves finely and dress in advance to soften.
The kale is just as happy when it is cooked by adding chopped leaves to sups , curries and stir-fries, or blanch in salted water and saute quickly in oil and butter for an easy side dish.
You can also make kale crisps : tear 150gr leaves and toss with 1 and a half tbsp olive oil and a pinch of salt, spread over 2 baking trays and bake for 10-15 mins at 180c turning halfway through.
Enjoy.
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