IN SEA­SON: KALE Loaded with leafy good­ness

THIS LEAFY VEGE IS SO NU­TRI­TIOUS AND DE­LI­CIOUS – ALL HAIL KALE!

Food - - Contents -

RECIPES & STYLING SO­PHIE GRAY PHO­TO­GRAPHS MELANIE JENK­INS

NEED TO KNOW

● A cru­cif­er­ous veg­etable like cab­bage, broc­coli, cauliflower, col­lard greens and Brus­sels sprouts, the leaves can be green or pur­ple, and have ei­ther a smooth or curly shape.

● Gram for gram, kale has twice the vi­ta­min C of an or­ange. It’s also high in vi­ta­min K, which is im­por­tant for blood clot­ting. If you’re on blood-thin­ning med­i­ca­tion such as War­farin, talk to your doc­tor be­fore eat­ing kale.

● The most com­mon type of kale is curly kale, which has green and curly leaves and a hard, fi­brous stem.

● Kale con­tains sub­stances that lower choles­terol lev­els in the body.

● Avoid wash­ing kale un­til just be­fore use, as it has­tens spoilage.

● Look for bright, fresh-look­ing leaves with­out any yel­low­ing. When us­ing, re­move the fi­brous cen­tral rib, which is tough to eat. Hold the kale leaf up­side down by the stem and strip the leaves off.

● Stack large green leaves on top of one an­other, roll into tight bun­dles and slice into de­sired widths.

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