Kale a member of the Brassica family, is at times an overlooked gem. In the middle ages kale was a staple food because of its hearty constitution and its ease to propagate.
It is very high in vitamin A an C as well as a source of potassium and Folic acid. When it is young and fresh it is a nice addition to salads.The most tender variety is Lacinato kale, also referred to as dinosaur kale.
Now that its June, Kale is at its most tender and just getting to be big enough to harvest. I found some just harvested bunches at the farmers market from Common ground farm ( Fishkill Ny) they made a great salad.
Kale and mixed green salad for two
Handful of mixed greens, spinach or arugula
5-6 Kale leaves with the stem removed, torn in to bite sized pieces
a handful of home made croutons, (still warm is the best)
toast small cubes of bread in olive oil in a pan until golden brown, season with salt and pepper
shave some Romano cheese on top, a squeeze of lemon and some olive oil, and toss.
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