Kale is full of nutrients and can be eaten raw or cooked. Very high in Vit K and high in Vit A and Vit C and also has more calcium per calorie than milk. It’s almost a complete protein (92 out of 100 percent), containing almost all the essential amino acids.
There are several varieties. This is lacinato or “dinasour” variety in the photo currently growing at the farm. There are also Red Russian, White Russian (which I haven’t tried) and a great tasting variety called Winterbor. The last variety is type I used in the recipe, but any will work fine.
Chopped kale can be added to omelets, soups, stir-fries, just about everything but desserts.
But raw, it’s wonderful too. Here is a recipe from the book “Raw Food Made Easy for 1 or 2 People” by Jennifer Cornbleet. The recipe calls for pinenuts, but I modified it when I made it yesterday because I was out of pinenuts.
Mediterranean Kale with Pecans and Raisins
4 kale leaves, stems removed, 1 1/2 tsp extra virgin olive oil, 1 1/2 tsp fresh lemon juice, 1/8 tsp salt, 1 Tbsp raisins, 1 Tbsp pecans (I cheated and toasted these a little.) Stack 2 of the kale leaves with the stem end facing you. Fold in half lengthwise and tightly like a cigar. Slice crosswise into this strips. Repeat with the remaining 2 leaves. Chop the kale strips crosswise a few times so they aren’t too long. Place in mixing bowl along with the olive oil, lemon juice, and salt. Toss well and massage the kale with your hands, working the dressing into the greens. When finished, add the raisins. (The recipe called for golden raisins, but I only had dark raisins.) Serve immediately or store up to 3 days in refrigerator. When serving, top with the pecans. If storing, keep the nuts separate or they’ll get soggy. Ron’s comment was, “This salad is different, interesting and pretty good”.