Yeah, I know, I a
m on a bit of a 'greens' and 'not your favorite' veg kick, but when all the green leafy vegetables are overflowing at the Farmers Markets I just can't help it. I am here to shame you into becoming, at the very least a kale eater, if not a full-fledged kale lover.
A non-heading member of the cabbage family, kale is probably the hardiest vegetable. It can tolerate a lot of growing conditions (in cooler climates. tropics? not so much.) and it is really, really hard to overcook. Good for you? Oh, you could say that - pretty much a multivitamin as nature intended. Packed with vitamins K, A, C, E, lutein, betacarotene, calcium, iron, and a whole host of other antioxidants, as well as fiber.
The good for you thing still not convincing you? Now this is where the shame thing comes in...my six year old niece, Genevieve, loves, loves, loves kale, and has since she was four years old. Her preferred way to eat kale? Raw and unadorned. Oh and let me not forget, as a garnish for italian pastries, ah, but that is a story for another day. Back to the kale...
Kale can be found at the Farmers Markets now and pretty much until the last market closes in early November. Kale is a great veg to get us thru the colder months, especially since it turns sweeter after being exposed to a frost. Common to those of us with Irish ancestry, as colcannon (basically mashed potatoes with chopped kale mixed in), and in soups, like the Portuguese caldo verde. But since sumer is finally here, and in honor of Genevieve, I have been playing with some raw variations, chopped up as a bed for roasted vegetables and as a simple salad with white balsamic vinegar, olive oil, parmesan shavings and dried cranberries or currants.
Look for curly, Tuscan (aka Dinosaur), or red varieties at the markets right now. Pick out fresh bunches that are rich in color, no yellowing limp leaves. You can store kale in the coldest part of the fridge for about 2-3 days before the flavor starts to 'bitter.'
I found a recipe in the February 2009 issue of Bon Appetit that to me is a fun and easy snack to enjoy with al fresco cocktails, that not only looks really cool, but is a nice way to ease into kale. Enjoy.
Kale Chips
(adapted from Bon Appetit)
12 large kale leaves (cut in half lengthwise with stems and center ribs removed)
1 tablespoon olive oil
sea salt
cracked black pepper
sweet paprika
Preheat oven to 250 degrees. Coat kale with olive oil. Arrange in a single layer on a baking sheet (or two). Sprinkle with salt, pepper and paprika, unless you are making for Genevieve, 'no seasoning please'. Bake until crisp, approximately 30 minutes. Transfer to rack to cool. Serve in a tall vase or beaker for a fun presentation.
