Kale is one of the highest nutrient vegetables around–it is a great source of vitamin A, vitamin C, folic acid, vitamin K, fiber and calcium (and, unlike the calcium in spinach, the calcium in kale is easily absorbed. Spinach contains oxalic acid which binds the calcium in it and makes most of it pass through out intestines, unabsorbed)
Ideas for using kale:
- Chop and add to soups–potato soup, bean, lentil or split pea soups, chicken noodle soup, stew…….
- Make Kale chips–Rub 2 inch pieces of Kale with olive oil, sprinkle with salt and bake on large baking sheet until crispy.
- Stir fry in garlic and olive oil
How about Kale with Wine Soaked Raisins and Cloves (I had a dish with this title at Jackson’s Corner Restaurant in Bend, so went home to try to create my own recipe for it)
1 tablespoon olive oil
2-4 cloves garlic, chopped or crushed
1 bunch kale; cut of thick part of stems and chop the leaves
1/4 cup white wine
2 tablespoons raisins
2-3 whole cloves
Directions: Place wine and raisins in a cup and set aside. Heat heavy frying pan over high heat. Add olive oil and garlic; when garlic is lightly browned, add kale. Saute until kale is wilted. Pour in wine and raisins. Add the cloves. Simmer for 3 to 5 minutes and serve.
So far, everyone I’ve served this to has loved it!