Love it or loathe it, kale is packed with healthy flavour
Love it or loathe it, kale is here to stay. Not everyone enjoys the bitter taste of this member of the mustard family that originated in Mediterranean and southern regions of Asia, which makes it a wild variety of cabbage.
Just like cabbage, kale was often considered the food of peasants. Upon its arrival in North America it was relegated to being used as an inedible garnish as its vibrant colours accented buffets and dinner plates.
Having reached the lowest of lows, kale bounced back into the spotlight as it was discovered to be one of the most nutrient-dense vegetables currently available to us as it is loaded with iron, calcium, antioxidants, Vitamins A, C and K and has cancer-fighting compounds.
Kale grows incredibly well in Ontario with growers producing Curly Kale, which has a lush green colour with curly leaves and is the most commonly available. Redbor looks identical to curly kale except that it is purple, while Red Russian is quite striking with its crimson stalks that yield to green leave. Lacinato Kale or Dino Kale is purplishblack in colour with long, wrinkled leaves.
The secret to making kale taste less bitter has not so much to do with how you cook it but as to when it is harvested. The best time to harvest kale is in late fall or early winter as it begins to develop natural sugars to survive the winter months.
I planted some kale a bit early this year and couldn’t wait to start harvesting ours from the garden. We made some kale chips which we sprinkled with salt and sugar but found that the following recipe was great to use on early harvested kale as the sweetness of Marsala wine or balsamic vinegar helps to mellow its bitterness.
Ingredients:
• 2 tbsp. cooking oil
• 2 tbsp. butter,
• 4 cloves garlic, minced
• 2 cups sliced mushrooms
• ¼ cups Pine Nuts
• 1 bunch kale, trimmed, stems removed and chopped
• 1/4 cup Marsala or balsamic vinegar
• Salt and pepper
Method:
In a large sauté pan, cook the garlic, mushrooms and pine nuts in the oil and butter over medium heat. Cook the mixture for 5-7 minutes, stirring frequently until the pine nuts turn golden brown. Add the kale and continue cooking and stirring for another 2-3 minutes before adding the Marsala.
Toss the mixture in the simmering liquid for another 2-3 minutes before turning it out to a serving bowl. Season to taste with salt and fresh cracked pepper.