Friday, September 9, 2016

Chopped! Kale...the powerful green!

Chopped!  Kale, the powerful green...

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.