Kale is a green leafy vegetable belonging to the Brassicaceae family, which includes cabbage, kale and Brussels sprouts. Kale comes in three varieties: curly, ornamental and dinosaur. These three types vary in appearance, taste and texture. Kale is unruly leaves and fibrous stem. Its color is generally a deep green. Its flavor is spicy, with bitter and peppery undertones. Ornamental kale, also known as "Savoy salad", is a recently cultivated variant. Its leaves can be green, white or purple, and are gathered at the top. Ornamental kale has a mild flavor and tender texture. Dinosaur kale is the common name for the Lacinato variety. Its leaves have a dark blue-green hue and a waffle-like texture. Its taste is slightly sweeter and more delicate than that of traditional kale.

Nutritional highlights of kale

Kale offers an abundant source of vitamin A, thanks to its high beta-carotene content. Once ingested, beta-carotene is converted into vitamin A in the body. This conversion of beta-carotene to vitamin A takes place within the body. These two elements, vitamin A and beta-carotene, play a crucial role in maintaining healthy vision. Kale is also a significant source of manganese, an essential trace element for the well-being of the nervous system. In addition, kale is a considerable source of calcium, essential for maintaining bone health.

Choosing and storing kale

Choose kale with strong, colorful leaves and moist, resilient stems. Keep kale cool, as high temperatures can cause it to wilt and spoil its delicious flavor. Leaves should remain fresh, showing no signs of wilting, browning or yellowing. or small holes. Prefer kale varieties with smaller leaves, as they are more tender and have a milder flavor than larger leaves. For storage, wrap kale in damp paper towels, place in a plastic bag and refrigerate. Wash kale just before use.

Tips for preparing kale

Before cooking or eating kale, be sure to wash it thoroughly. Both leaves and stems are edible. If your recipe calls for just the leaves, you can detach them easily. Simply take each leaf in your hand, fold it in half lengthwise, hold the folded leaves near the base where they join the stem, and with one hand, gently pull the stem apart. You can also use a knife to separate the leaves from the stems. A simple preparation is to sauté the kale with fresh garlic, then drizzle with lemon juice and a touch of extra-virgin olive oil before serving. For another option, braise chopped kale with apples, and add apple cider vinegar and a splash of maple syrup. You can also tenderize the leaves by massaging them with olive oil and lemon juice before serving in a salad (add the ingredients and dressing of your choice).

Why choose organic kale?

Traditional (non-organic) kale is one of the vegetables most contaminated with pesticides, as are spinach, celery and potatoes. Since they have no shell or protective coating, leafy vegetable varieties top the list of foods for which it would be preferable to opt for the organic option, in order to minimize our exposure to various contaminant residues.

Recipes with kale

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