I have one kale plant that grew this winter. I started eating kale about a year ago. It didn’t impress me much at first, but the standard way to prepare it is to stir fry or steam it. The thing is, Kale doesn’t have a lot of taste. It’s green (or purple). It’s full of vitamins, but even with garlic, salt and pepper, it doesn’t impress. It might very well be one of the most boring vegetables out there when eaten on its own.
One day, I decided to use up what I had in soup broth. Hmm. Very good. Even better when chopped and served IN the soup. It adds a little extra flavor to the broth, one of those “secret” flavors where you don’t know what the taste is because it just blends in. It makes a richer broth and as a soup addition it provides color and crunch, holding up much better than spinach.
I’ve found I like it even better when I add it to chicken or beef casseroles. The Kale provides more depth to the dish, and yet it doesn’t have any overwhelming flavor so you don’t even realize you’re eating it. It’s a sneak vegetable, not one that should necessarily be eaten on its own. Forget using it to make a salad. It’s okay to put a few leaves chopped in with the lettuce, but it’s a bit too thick to stand as a salad on its own.
If you decide to try kale, buy it fresh, not frozen. Cook it in with any hamburger or chicken casserole and see what you think! It’s good in sloppy joes, chili, beef soup, chicken and rice soup, chicken noodle casserole and even alfredo sauce.
One cup of Kale provides more than your daily needs of vitamin A, C, and K. It’s higher in Omega 3 than Omega 6 and we all need more Omega 3 oils in our diet. It has a lot of minerals too–copper, zinc, maganese and so on. Next time you’re too tired to cook and you throw on ramen noodles or one of those envelopes where you “just add water” throw in some steamed kale. You’ll up your vitamins and nutrition by leaps and bounds–and your food might just taste better too!