Kale, also known as leaf cabbage or borecole is a vegetable with green or purple leaves and does not form a head its leaves are either plain or curly.
It belongs to the cabbage family and most resembles collard greens with other family members being broccoli, cauliflower, Brussels sprouts, and arugula.
Kale is common in Europe, the United States and the far east. It is an annual or biennial plant that does well in rich Organic describes foods that are usually sold fresh or with minimal processing. The food is also grown without chemicals and additives that include fertilizer, pesticides or fungicides. If the foods are animal-based they also follow the same conditions and are fed on vegetable food that follows the same handling.... More soil and cool climates and some varieties can grow into winter.
Kale is known to taste better when exposed to frost. it can grow to a height of six or seven feet depending on the variety.
From the market, you should buy fresh green leaves which are firm, crispy, crunchy, brilliant dark green color. It should be stored in a refrigerator to prevent spoiling.
Culinary Uses of Kale
Like any vegetables, they must be thoroughly washed under running water to remove soil and any pesticide residue. The stem should be chopped off leaving just the leaves.
The leaves can then be shredded, chopped, sliced based on the instructions in the A recipe is a set of instructions that describe how to prepare a culinary dish and covers the ingredients and method. It consists of the name of the dish, the time it will take to prepare, the individual ingredients and the amounts needed to make the dish. Instructions covering the preparation method, the number of servings the flavor and texture... More.
The leaves can be prepared in various ways such as To Sauté is to cook food by quickly frying in a hot pan with a small amount of oil or fat. This is done in order to brown the surface while preserving the moisture, flavor, and texture of the food. The food is usually cut into small pieces or sliced to quicken the process. Foods that are commonly Sautéed include... More, To fry is the act of cooking food in oil or fat. This is done to achieve a texture and flavor that cannot be achieved using water-based cooking. Oils and fats reach higher temperatures than water at normal atmospheric pressure. This allows fried food to cook at higher temperatures. This method allows food to have crispy textures and distinct flavors... More or To blanch is a cooking process where foods like fruits and vegetables are plunged into boiling water for short periods of time and cooled in water. This process helps preserve foods and allows for faster cooking, later finishing and to remove unpleasant flavors. French fries are blanched in oil at a lower temperature to cook the potato to be later... More. The younger leaves can be eaten raw as part of a A salad is a mixture of small to medium pieces of ready to eat ingredients mixed together and topped with a sauce or dressing. They are preferred cold with few exceptions served warm. The dressing is usually sweet and sour in nature or can be salted and spiced. Salad ingredients range widely but most commonly they include vegetables, fruits, cooked... More. Kale can be flavored with onion, garlic, tomatoes various herbs and spices.
They should be cooked and served crispy and crunchy. Overcooked kale becomes soggy and marsh.
Kale provides 49 A calorie is a unit of energy used in several fields. It is the amount of energy needed to raise the temperature of one gram of water by one degree Celsius at one atmospheric pressure or the pressure at sea level. When relating to food, Calories with capital "C", also known as the food calorie the same energy as 1000... More per 100 grams. It is very rich in Vitamin A is a group of unsaturated nutritional organic compounds like retinol, retinoic acid provitamin A carotenoids like beta-carotene and is important for growth, immune system and good vision especially in low-light and color vision. It can be found in several foods including liver, cod liver oil, carrot, green vegetables, butter, milk sweet potato, Cheese and fish among others.... More, vitamin C, and vitamin K. It also has good amounts of B-complex vitamins such as Folates are also known as Folic acid or vitamin B9 is good for DNA synthesis and is essential for alleviating Anemia and in pregnant women infant neural tube defects. It is a water-soluble vitamin. Folic acid can be found naturally in leafy green vegetables. Steam cooking helps retain more of the vitamin during cooking. You can also get it from... More, Pyridoxine is also known as pyridoxol or vitamin B6 and can be gotten from fruit, vegetables, and grains. It helps prevent confusion, ulcerations, conjuctivitis, intertigo and neuropathy among others. Alcoholics and the elderly are usually the demographics that tend to have increased risk of vitamin B6 deficiency.... More, Thiamin, Thiamine or Vitamin B1 helps prevent disorders like beriberi and korsakoff's syndrome and can lead to metabolic coma and death. Yeast, yeast extract, pork, whole grain brown bread and other cereals are good sources of vitamin B1.... More, and Riboflavin is also known as vitamin B2 helps prevent migraines and is good for cellular respiration. It can be found in eggs, milk, meat and green vegetables. Deficiency results in symptoms similar to Pellagra. Others include chapped lips, red tongue, sore throat, inflammation of the mouth and scaly rashes on private parts.... More. It is rich in Potassium, calcium, Iron, and Magnesium. It is also a good source of Manganese and phosphorous.
Kale is also a rich source of copper and dietary Fiber also referred to as dietary fiber or roughage is the indigestible portion of food derived from plants. It comes either soluble in water or insoluble. They are normally resistant to absorption in the human digestive tract. They are found in fruits, vegetables, and whole grains. It helps increase bulk in ingested foods, softens stool and shortens the total time... More. It does not contain cholesterol.