What the Kale?

photo source: seedsavers.org

So we should know by now that kale is a super food, right?. It's good for us. It's loaded with antioxidants, iron, calcium, and vitamin C. Kale is kale is kale, right? Of course it isn't! 

There is dwarf blue curled, Portuguese, scarlet, Italian lacinato, triple-curled Dutch Darkibor, Dinosaur, Black Magic, and Tuscan Baby Kale. And those are just the ones we have at BGC this year! There are more!

Kale has a distinct flavor and texture. If you can't get past  the roughness of the curled-leaf varieties, try the Tuscan Baby Leaf kale. It's tender, sweet, and has a much more mild flavor than other kales. 

I have found two ways that I enjoy eating this leafy green: one is in a smoothie blended with frozen berries, a banana, and water - even my kids eat it this way! 

The second is in this recipe. It's super easy and has really great flavor. 

Shredded Tuscan Kale, Tomato and Avocado Salad
from Fresh & Fast Vegetarian by Marie Simmons

1 small bunch Tuscan (lacinato) kale, washed and dried
2 tbsp. fresh lime juice
1 tbsp. extra-virgin olive oil
1/2 tsp. salt

1 avocado, peeled and diced
1 ripe tomato, diced
1/2 c. diced red onion
1 tsp. finely chopped seeded jalapeno pepper
1 small garlic clove
1 tbsp. lime juice
1 tbsp. extra-virgin olive oil
1/2 tsp. course salt

1. To prepare the kale, cut along both sides of the stem of each leaf. Discard the stems. Gather a bunch of the long kale leaves together and slice into thin crosswise slices. You should have 4 to 6 cups lightly packed. 

2. Combine the kale, lime juice, oil and salt in a large bowl. Rub the ingredients together with your hands (as though giving the kale a massage) until the leaves wilt, 1 to 2 minutes. Set aside.

3. To make the salsa: Combine the avocado, tomato, red onion, jalapeno, garlic, lime juice, oil and salt and stir to blend. 

4. Add the salsa to the kale and toss to combine. Serve at room temperature. 

How do you eat your kale?

-Tracy Hankwitz
Burlington Garden Center