It's a little bit tough compared to other varieties, so if you're going to eat it raw, it needs to be gently massaged with a bit of salt and acid like lemon juice or vinegar ; that said, when treated properly, it lends a delicate, feathery texture to salads , and those crinkly edges make for a dramatic presentation.
It goes by a lot of different names, but whatever you want to call it, this is our rock. This is our favorite child. This is the kale we love to cook—and not cook—the most. It has a deeper color and is slightly thinner and more tender than curly kale, making it more versatile —it cooks more quickly and requires less massaging for use in raw preparations. Slow cook it. Spinach also wins by a nose if you're particularly interested in calorie reduction. It has about 41 calories per cup, whereas kale has about 42 per cup.
One benefit of kale is that you can choose from a variety of types. For example: Curly kale This is the most common type of kale, and you can recognize it by its curly or ruffled edges.
Red kale Red kale has a slightly different appearance from curly kale. Its leaves may appear deep red or grayish green. This type of kale is more tender than curly or red kale, making it easier to eat raw. Baby kale With its young tender leaves, this kale is also a good choice for a raw, healthy snack. Purple flowering kale This kale has a bitter taste and closely resembles cabbage leaves. White flowering kale Add this kale to the menu if you prefer a peppery taste in your soups and side dishes.
While kale has its benefits, eating too much of this veggie can be dangerous if you have certain medical conditions. Because kale is a source of vitamin K, which promotes healthy blood clotting, people who take blood thinners should speak with their doctor to see how much they can safely eat.
Eating too much kale may interfere with the effectiveness of these medications, especially if the amount you eat from day to day varies greatly. Eating this vegetable in large amounts may also cause an enlarged thyroid. Kale contains thiocyanate, and in large doses, this substance can trigger an iodine deficiency.
Iodine contributes to healthy thyroid function, and a deficiency may lead to hypothyroidism. There are no set guidelines on how much kale to eat with these conditions. Eating small amounts should be okay. Still, talk to your doctor before adding more kale to your diet if you have any of the above health conditions.
Looking for interesting ways to prepare kale? Kale, Sausage, and Lentil Skillet Supper. Warm Balsamic Kale Salad. Rotating your greens is a perfect way to add variety to your plate. You can prepare it differently each time and never get bored. By subscribing you agree to the Terms of Use and Privacy Policy. Health Topics. Oh yeah. Those of us unafraid to get intimate with our food give the dark, bitter green a vigorous rubdown before chopping it up for a raw salad. This extensive guide returns the favor for your extra efforts, revealing the details of seven different types of kale and what to do with them, so you never get bored.
And you always leave the table satisfied. An ancient member of the Brassica family, kale is the sometimes spicy, other times a bit sweet, usually slightly bitter ancestor of broccoli, cauliflower , cabbage, Brussels sprouts, and kohlrabi.
Yes, this green is packed with protein, calcium, iron, vitamin A, fiber, and anti-cancer properties. And it has more vitamin C than any other leafy green. Also, you can just cut it in thin, confetti-like ribbons. But always, always remove the ribs, whether you go raw or turn up the heat. You can trash those ribs or chop them up and throw them into a soup or broth later. This is the type of kale you usually see in the grocery store. This Italian variety of kale was grown by Thomas Jefferson in his garden at Monticello, according to Berkley Wellness.
The dark blue-green, slender, long leaves have none of the curls and frills common in kales. Red Russian Kale has flat, fringed leaves that resemble big oak leaves, large arugula leaves, or the outer leaves of a mature cabbage. Its leaves can have a red tinge and a reddish-purple tinge to the stems, and has a great flavor that is described as sweet and mild with a little bit of pepperiness.
Although Red Russian Kale is one of the sweetest kales, be sure to remove as much of the stems as possible before cooking.
It has incredibly tough and woody fibrous stems that are difficult to chew and swallow, and they could cause stomach upset. Redbor Kale is beautiful and dark red in color that can look a deep purple, slightly resembles a tightly curled rainbow chard near the tops of its leaves.
While this type of kale is edible, it also crosses over to being an ornamental plant. It is so pretty, why not grow it as a garden decoration and pick leaves as you need? Redbor makes a great addition to a meal, or even as edible plate decor. Being a nutritional powerhouse of vitamins, minerals, and disease fighting antioxidants, all varieties of kale offer an incredible amount of health benefits.
0コメント