Kale is considered a leaf cabbage. Kale varieties are considered to be closer to wild cabbage than most domesticated forms of Brassica oleracea. Kale: from decorative plant to a lovely addition to the food table! I'm so glad that I have kale on my food table from time to time.
My favorite way to eat kale is chopped/shredded in salad form. I can make a large kale salad and it can keep for several days in the refridgerator, keeping it's texture and flavor. I have also discovered I like it chopped and sautéed (with onions and cabbage and spices like s&p, cumin seeds, and red pepper flakes for a touch of heat) or steamed, like a Southern green (you can use the same spices as previously listed). YUM!
This past weekend's kale salad consisted of 3 small bunches of chopped/shredded kale (washed 3 times, spun dry using salad spinner) fresh from the Z Garden with 1/4 medium head shredded napa cabbage (thank you CSA!), 1 small sliced onion, 2 sliced small pickling cucumbers (fresh from the Z Garden), 4 small sliced carrots, (1) box of organic garbanzo beans, drained. This was dressed with a simple, homemade dressing (no need to mix ahead of time, I just added all dressing ingredients on top of salad ingredients) of 4 "glugs"/"swirls" of organic olive oil (slowly pour olive oil in a circular motion over ingredients), approximately 1/4 c. Maletti German white balsamic vinegar (from Vom Fass), approximately 3 T. apple cider vinegar, and s&p to taste (approximately 3/4 t. salt and 1/4-1/2 t. pepper). All ingredients were mixed and tossed well in a large salad bowl.
For my individual lunch portion I added a small handful of Z garden cherry/grape tomatoes, chopped 1/2 small avocado, and one halved boiled egg. It was delish!!! So tasty.
