by tina

Kale: is considered to be the most nutritious vegetable in the world with extremely powerful antioxidant properties; kale is considered to be anti-inflammatory.

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties. Boiling decreases the level of the anti-cancer compounds; however, steaming, microwaving, or stir frying do not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

With that being said….. Want to read more? I’m sure you do!  I got this info straight from Wikipedia :P

This rumply veggie was introduced to me by my sister sometime late last year.  I wish I had learned about it earlier so that I could’ve started this healthy kale eating habit earlier.  Well, it’s never too late to start.

Green Kale was part of my dinner tonight! (sauteed)

I bought the Green Kale (organic) from Whole Foods.  Be careful not to buy the Lacinto Kale (darker leaves) because that one’s pretty different and does not taste as good.  Always wash kale very thoroughly.  Those rumply leaves hide some flies and aphids..

Cooking wise, simply chop up some garlic and chop the kale (about 5 leaves) into small pieces. (I like to cook my veggies in a stainless steel dutch oven pot with a lid–reason is, a high pot allows me to stir wildly without having to worry too much about the contents flinging out.)  Place the pot on stove and set temperature to high.  Once the pot is a little heated, pour in some oil, about a 2 sec pour.  When the oil is hotter, place the garlic in. Let the garlic sizzle a little and when it becomes very light brown, toss in the chopped kale.  At this point the pot will be crackling a lot, so quickly stir and flip the kale around.  Then, quickly pour about 1 cup of water in (it should continue crackling a little) and place the lid over the pot. (you are now smothering the kale so that it cooks faster).  Remove lid after about 30 secs, stir it around, dash some salt all around, and continue stirring so it cooks evenly.  After about 3-5 more minutes, it should be ready.  Feel free to test out a piece of the stem and if it still tastes a little raw, cook it a little longer.

This is pretty much how I sautee all my veggies.

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One Comment to “Kale”

  1. i like how u stir ur veggies wildly. i can actually picture u doing that. :)

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