Organic Flat Leaf Kale BUNCH

Description

Kale

Kale, a cruciferous vegetable related to cabbage, grows in a loose bunch and

has green or blue-green leaves with a thick centre rib. Curly leaf kale has broad,

ruffled green leaves, and a flavour similar to cabbage. Lacinato or Tuscan kale,

also called black or dinosaur kale, has narrow, wrinkled, dark blue-green leaves,

and a sweet, mild flavour. Kale is mainly used cooked.

Keep refrigerate up to a week.

Prep and cook: Wash the leaves in a sink filled with cold water. Pat dry. Cut away and discard the tough ribs. Stack the leaves and cut to desired size. Add to salads, or cook as you would spinach. Boil, steam or sautéed, chop and add to soups and stews. Kale becomes sweeter with longer cooking.

Goes with: Herbs, spices and flavours such as: chilies, fennel, garlic, ginger, lemon , mustard, olive oil, sesame, soy sauce, wine vinegar.

Foods: Apples, corn, ham, onions, pancetta, parmesan, potatoes, sausage, tomatoes, white beans.

Highlights:

Low calories.

No cholesterol

Excellent source of vitamins A, C and K.

Good source of manganese. Rich in beta carotene, lutein, zeaxanthin, antioxidants that may help prevent eye disease. Contains indoles and isothiocyanates which may help prevent cancers.