This is something that many cooks of all levels of experience ask themselves, but if you do a little bit of investigation, you’ll find that there are plenty of things that you can do with this highly versatile leafy green. When you eat kale, you are in good company.
Kale was the most commonly eaten green vegetable in Europe until the seventeenth century. There is actually evidence that kale was cultivated and used in the fourth century BC in ancient Greece. It was a popular addition to the British Victory Gardens of World War II and people are rediscovering the versatility and delicious flavor of kale nowadays.
Have you ever been away for a few days and returned home to find a pile of soggy, brown mush in your refrigerator, which were green vegetables a few days earlier? Kale freezes well so if you do not want to use it immediately you will not have this problem. It actually tastes sweeter after being exposed to a frost. If you are using fresh kale, especially the tender young shoots, you can add them to a salad. You might also like to add strong peppers, peanuts and roasted nuts to emphasize the strong, smoky flavor of the kale.
If you want to know how to cook kale, the good new is that cooking kale is easy. It is also optional because kale tastes great raw too. If you like cooked vegetables, you might like to try a southern African recipe in which the kale is boiled with ground peanuts and coconut milk and served on top of flatbread or rice. This is a very good way to enjoy a tasty vegetarian treat, which is both delicious and healthy.
Kale is often combined with ground or sliced meat, such as ground beef or spicy sausage, in Europe. It is usually combined with broth, olive oil, and potatoes to complement the meat. This means the meat will not obscure the taste of the greens because kale is quite a strong and tasty vegetable and can easily stand up to the meat flavor. It is nice chopped up and used as a stir-fry ingredient. This type of dish is made in many different countries.
When you are looking to stir-fry kale, try adding Japanese shiitake mushrooms to the mix. Remove the kale’s stems and slice the leaves into large chunks. Heat some oil in your frying pan or wok, and gently fry up the mushrooms, garlic, and anything else you think might be tasty. When these ingredients are relatively tender, add kale, and seasons like soy sauce, pepper, and sesame oil, and you will have a tasty dish in very short order.
Kale is an extremely underrated vegetable, but with a little bit of effort, you can see how easily it slips into your diet. Take advantage of this dark green vegetable and integrate it into your daily life!
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