IN SEASON: KALE Loaded with leafy goodness
THIS LEAFY VEGE IS SO NUTRITIOUS AND DELICIOUS – ALL HAIL KALE!
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.