What You Need To Know About The Kale?

Elvis Elvis

Every now and then I catch the gardening show. The presenter is an English fellow who is so enthusiastic about gardening, I feel like digging up the apartment gardens. I was astonished when he announced he was 80. He claims he looks younger than this (and he really does) because he gardens every day and because he eats kale regularly. Kale?Let me look that up.

Kale is a type of cabbage of the brassica family which also includes broccoli, cauliflower, brussel sprouts. Kale has leaves and, unlike cabbage, the central leaves don’t form a head – so it’s a headless cabbage! Not quite – the leaves are different.

Ok! So the important thing about Kale is that it is full of nutrients. One of the most handy vegetables around. It is a good source of iron, calcium, vitamin C, folic acid, vitamin K and cartenoids.

Kai-lan, used in Chinese cooking, is similar to kale. Kale is found in soups and stews in the cuisine of a number of European nations. It’s most commonly found in winter. If you’re in Germany in January, some country inns serve large quantities of kale, sausage and schnapps.

What You Need To Know About The Kale?

I’ve never eaten kale. But amazingly enough I found a recipe in the Reader’s Digest book ‘Good Food for Less’. This recipe is a soup with sausage, vegetables and chickpeas. We can leave out the sausage and replace with potato. Here’s the recipe:

Kale Vegetable Soup

  • 4 medium potatoes (peeled and cubed)
  • 1 small onion (chopped)
  • 2 garlic cloves (crushed)
  • 2 carrots (peeled, diced)
  • 1 small red capsicum (seeded, diced)
  • 125g fresh kale (stems removed, cut into small pieces)
  • 2x400g cans chickpeas (rinsed, drained)
  • 1 tbs olive oil
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • 1 litre vegetable stock
  • salt and freshly ground black pepper to taste
  • grated parmesan, pecorino or toasted nori flakes to serve
  1. Heat oil in a large saucepan or stock pot over a moderate heat. Stir in onions and cook until softened (around 7 minutes). Add garlic, cinnamon and allspice and stir in well.
  2. Add carrots, potatoes, capsicum, and stock. Bring to the boil, then reduce heat and simmer gently for 10 minutes.
  3. Add kale to the pot and simmer for another 10 minutes or until the vegetables are tender.
  4. Stir in the chickpeas and cook for a couple of minutes. Serve with cheese or nori flakes sprinkled over the top.