– 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
Makes 4 servings
1 tbsp olive oil
3 cloves garlic, sliced
6 cups torn stemmed kale
2 tsp lemon juice
1 pinch each salt and pepper
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.