All through the Middle Ages Kale was beloved throughout Europe
owing to ease of cultivation, nutritional value density in times of depression
and bright, clean flavors. Many countries have major traditionally patriotic
culinary dishes such as soups and stew that completely revolve around kale to
this day. One of the Three Graces in Greek Mythology was named Kale for her tenderness
and beauty, a true depiction of Kale, the vegetable. Across Northwestern Spain
practically every village boasts huge community gardens burgeoning with six
foot high kale and endless potato plants ensuring plenty of love for their
regional kale and potato soup, as well as massive fodder for their dairy cows.
Celtic vegetable lovers mix sautéed kale with mashed potatoes for the traditional
Colcannon, served with sausage and coins to ghouls on Halloween. Savvy Italian
gastronomes grow Cavalo Nero or Tuscan Kale as the main ingredient in
Ribolitta. During World War ll, kale was acutely present in every victory
garden purposely provoking better nutrition during severe food rationing.
Perfectly composed leaves and stalks
filled with sweet nooks and crannies, curly or flat, light to rich algae deep
green as well as purple and red tones, kale is an oasis of beauty and nutritionally
unfrugal with health invoking attributes. Anti inflammatory inducing big guns
such as sulfurophane allow your liver and other organs and cells to better access
and detox creating a fountain of youth effect throughout your body. Vitamin K,
C, D, fiber, folate, more calcium than milk cup to cup, iron, and protein the
list goes on. It’s good for your brain as well owing to a compound called
kaempferol working much like resveratrol in red wine creating feelings of
euphoria. Kale and chocolate combined could possibly create world peace and
life everlasting.
Slice
kale stalks and simply sauté in hot olive oil and garlic adding a squeeze of
lemon juice to finish for a time constrained narcotic treat. …Tear sweet kale
leaves leaving out ribs into a pile and toss with alluring olive oil and sea
salt, place on a foil line baking sheet in one layer and bake 325* for 12
minutes creating luminously crunch chips to satisfy pesky crunch attacks…..Boil
fresh capallini and toss copious amount of chopped kale into pasta water a
minute before draining. Drain all together placing pan back on the flame to add
butter and red pepper flakes garnishing with grated reggiano for a divinely
inspired illegally fast anytime meal….Chopped kale tossed with sliced white
nectarines, sun gold cherry tomatoes, sliced cucumbers and feta, drizzled with
fresh lemon juice and lemon oil, salt and pepper creates momentary surrender to
logic….. Toss whole kale leaves with olive oil and salt and place on a hot
grill for a few minutes to mesmerize with a bit of char and serve alongside
herb and lemon marinated grilled prawns or velvety wild salmon napped with
fresh tomato salsa…..Ensuring a day’s origins with health and energy completely
present in every body particle, the addition of a couple handfuls chopped fresh
kale to any smoothie guarantees a lusciously smooth, creamy adjustment of any hunger incurred attitude
problems for hours to come. Kale – its what’s for dinner.
Fresh Kale
Salad w/ Pomegranate Arils and Fuyu Persimmons
1
large bunch kale of any kind, sliced and washed
2
tablespoons olive oil
Juice
and zest of 1 to 2 lemons or 3 tablespoons rice vinegar
1/2
cup pomegranate arils
2
Fuyu persimmons, sliced
1
bunch green onions, sliced
Sea
salt and pepper to taste or Braggs Amino Acids to taste
Toss
kale, tomatoes, fruits and green onions in a large salad bowl. Drizzle on lemon
juice, zest and olive oil and toss well. Season w/ Braggs or salt. Let sit a
few minutes to gently “cook” the kale for a few minutes or up to an hour before
serving. Serves 4 to 6.
