Kale Season

Kale Season
By Jennifer A. Wickes
Copyright 2005

History / Geography
Kale has been cultivated over 2000 years and probably originated from the Mediterranean region of the world. Despite its hot origin, kale grows better in colder climates and is very popular in Northern and Eastern Europe, especially Scotland.

Science
Kale is a part of the cabbage family, Brassica Oleracea.

Varieties
There are numerous varieties and colors.

Season
December to February.

How to Select
Kale has frilly leaves with a deep green color and a possible tinge of purple on its leaves. Avoid yellow, limp leaves.

Preparation
Wash in cold water to remove all the sand and dirt. Remove the stalk before cutting.

Kale can be blanched and frozen for later use.

Storage
Store kale, washed, wrapped in paper towels in a plastic bag. Place in the coldest part of the refrigerator. Kale will stay fresh up to 7 days.

Nutritional Qualities
Kale is extremely nutritious. It contains high amounts of Vitamin C, Vitamin A, Folic Acid, Calcium and Iron.

Trivia
Older kale is tougher and stronger in flavor. Choose smaller bunches to avoid this.

Wine Pairings
Zinfandel Blanc, French Colombard.

Spices
Cayenne, mace, marjoram, nutmeg, sesame seed, tarragon.

Equivalencies
1 lb. fresh kale = 1 1/2 cups cooked

Substitution
If you have extra kale in your house, try using it instead of spinach or swiss chard!

Additional Information

"Northern New England - New Thoughts On An Old Green" by Diana Morgan
"Menopause" by Susun S. Weed
"Kale" by HolisticBirds.com

Recipes

Pasta and Kale
by Jennifer A. Wickes
copyright 2005

1 pound fresh kale
8 strips (rashers) bacon
1/2 onion - minced
1 pound dried pasta - medium wide noodles
1/2 cup freshly grated Parmesan

Cook the pasta according to the package instructions.

Dice the bacon and cook over medium heat.

Remove the bacon, and saute the onions in the bacon fat. Add the kale, and toss until wilted. Add in the cooked pasta and toss thoroughly.

Serve with grated parmesan.

Yields: 4 servings

Tuscan-Style Stew
by Jennifer A. Wickes
copyright 2005

2 carrots, peeled and sliced
1 rib celery, sliced
1 medium onion, minced
1 pound kale
2 medium zucchini
1/4 cup olive oil
1/4 tsp. thyme

2 cans (15 oz.) drained white beans
1 can (15 oz.) diced tomatoes
2 cups vegetable stock

Heat 2 tbsp. of the olive oil in a skillet over medium-high heat. When the oil is hot add the thyme, carrots, celery and onions. Sweat these over very low heat for about 5 minutes. Then, add the kale. Cover tightly and cook the kale until it wilts to half its volume.

Add the tomatoes and 2 cups of stock. Add salt and pepper to taste. Cover.

Allow the stew to come to another boil. Add the zucchini. Simmer for one more hour, then add the beans. If necessary, add more water to your desired consisitency, and cook 45 minutes longer.

Yields: 8 servings.

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