Kale is not like other vegetables. Not only does it carry fiber and antioxidants, but also really good-for-you compounds known as glucosinolates. When these glucosinolates brake down in the body, studies show that they may reduce the risk of certain cancers - lung, breast, prostate, and pancreatic. Thus, Kale is known as a Super Food, along with broccoli, cabbage, bok choy, and brussels sprouts. All of these Super Foods can be grown in Spring and Fall gardens.
I planted Kale in my fall garden last August, and since it is resilient to frost, in mid January it is still standing alone in the garden. I took the picture above on January 29th and the leaves are still so very green. If you live in North Carolina, or SC and GA, your planting times for Kale and its other Super Foods family will begin at the end of February.
Cooking Kale: Although I will admit to its powers, I am not a fan of cooked Kale. However, I have found a way to crisp it up with a little olive oil to cook a "Kale Chip." Even my husband can't get enough of these. For the past two Sundays, these Kale Chips have been a staple while watching the football games. I will probably make a batch to take to our Super Bowl party next weekend and share the cancer fighting love.
Kale Chips:
1 bunch of fresh kale rinsed and dried
olive oil
sea salt
pepper (I actually used Old Bay instead of pepper because I like to taste of a Home Fry.)
2. Tear Kale leaves off of the thick middle vein.
3. Toss lightly in olive oil.
4. Arrange on a cookie sheet so that leaves are barely overlapping. (I found that if they overlap too much the leaves on the bottom get soggy.)
5. Sprinkle with salt and pepper.
6. Roast in middle of oven for 25-30 minuets.
7. Transfer to a paper towel lined plate to absorb any extra oil.
8. Enjoy. Very Easy!!
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