Kale has been around for centuries. To be exact, it has been around for over 2000 years! There are over 50 varieties of kale, usually in green, but they can also be found in purple. Their leaves can be either smooth or curly. Kale is part of the Brassica oleracea family, which makes it a relative of cabbage, cauliflower, and bok choy. Kale grows best in chilly weather - the sugars start to concentrate, making it sweeter!
Kale is a highly nutritious leafy vegetable. It is a good source of vitamins A, C, and K. Kale contains more vitamin C than most other greens. Vitamin C keeps our gums, teeth and skin healthy. Vitamin K plays a role in blood clotting. Kale tastes like cabbage with a slight bitterness. You can eat it raw or cook it to make it more tender. Check out the recipe for easy skillet kale with lemon and garlic!
Easy skillet kale with lemon and garlic
Ingredients (serves 4 to 6)
- 2 large bunches kale, any variety (about 1 1/2 pounds total)
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced Pinch red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Juice of 1 small lemon
- Use your hands to pull the kale leaves from their stems.
- Coarsely chop the leaves. Rinse them, but do not dry.
- Heat the oil in large, wide, high-sided sauté pan over medium heat until shimmering
- Add the garlic and red pepper flakes, if using, and cook, stirring, until fragrant, about 1 minute (do not let the garlic brown).
- Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added. Stir in the salt and pepper.
- Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes.
Remove from the heat, stir in the lemon juice, and serve.
Recipe from thekitchn.com