Veggie of the Week: Kale

– Kale is also known as borecole
– Can have green or purple leaves
– Kale is related to broccoli, cauliflower, collard greens, and brussels sprouts
– Can reach heights of six or seven feet!
– Until the end of the Middle Ages, kale was one of the most common green vegetables in all of Europe
– Curly leafed and flat leafed cabbage existed in Greece in the fourth century BC which are considered to be the ancestors of today’s kale
– Kale leaf colours range from light green through dark green and violet-green to violet-brown
– Freezes well and tastes sweeter and more flavourful after being exposed to a frost

Lemony Kale

Lemony Kale
Makes 4 servings

Ingredients:
1 tbsp olive oil
3 cloves garlic, sliced
6 cups torn stemmed kale
2 tsp lemon juice
1 pinch each salt and pepper

Directions:
1. In skillet, heat oil over medium heat; cook garlic until fragrant, about 1 minute.
2. Stir in kale; cook until slightly wilted and dark green, about 5 minutes.
3. Stir in lemon juice, salt and pepper.
4. Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s