Recently I came across an interesting recipe that I saved. It was for Italian Wedding Soup. In reading it I discovered that it is not served at Italian weddings but is named for the marrying of two flavors: in the meatballs and in the broth which is influenced by the addition of kale. So I went out and purchased some of the leafy vegetable.
I have never used kale in any of my meal preparations and was interested in learning more about it. It is an amazing vegetable indeed! In fact kale, sometimes known as borecole, is one of the healthiest vegetables on the planet. 1 cup contains a mere 36 calories while packing 5 grams of fiber. In addition it is super rich in many of the things our bodies need daily, things like calcium, magnesium, copper, potassium and iron. And kale knocks it out of the park with 180% of the daily requirement of Vitamin A, 200% of Vitamin C, and a whopping 1,020% of Vitamin K. It also contains vital cancer inhibiting antioxidants and helps to lower cholesterol and reduces the risk of heart disease by producing glucosinolates. It is a member of the Brassica family which includes cabbage, collards, broccoli and Brussels sprouts.
Kale originated along the Mediterranean coast 2,500 years ago and was the mainstay in the diet of the European peasantry due to it's abundance. It was eventually transported to the New World in the 17th Century. It is available year round but the growing season is from the middle of Winter to the beginning of Spring. In fact, a light frost contributes to the sweetness of it's leaves. It's health benefits are most pronounced when it is steamed after being rinsed and it's flavor can be enhanced by sprinkling the chopped leaves with lemon juice prior to cooking. Kale is the main ingredient in many recipes as the link will reveal when you click on to it.
Gee, why have I waited so long to take advantage of the "The Queen of Greens"?
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