Kale Does Not Fail

We've been growing kale for a couple of years now.  To be truthful with you, I had never eaten it or even heard about it before it became trendy due, I think, to it's health benefits that we'll discuss a little later in this post.  We planted it the first year, began harvesting it in the Fall and continued harvesting it well into the Spring. Talk about a good producer!

I allowed some of it to flower and go to seed and then I saved the seeds and replanted this year.  The germination had to be near 100% as the kale jumped out of the ground and the leaves are competing with each other to reach out toward the sunshine.  I have two varieties of kale growing on the same row - one is a Siberian Kale and the other is a Russian Red Kale.  The Siberian Kale has broad green leaves than sort of resemble mustard greens at first glance.  They are extremely hardy to cold weather.  Last year it got unseasonably icy and cold.  The Siberian Kale laughed at the cold weather. You can pick out the Russian Red Kale as it has a pinkish-red middle vein and little 'fingers along the edge of its leaves.

I took this picture and the one below at dusk, so please forgive the quality

According to This Link Kale is one of the most healthy plants on the planet and stands out due to its:

1. Antioxidant nutrients
2. Anti-inflammatory nutrients
3. Anti-cancer nutrients 

Kale also provides cardiovascular support as it has a cholesterol-lowering ability and also contains a chemical compound that assists in our bodies' ability to detoxify our cells.  And kale also contains fiber and is a big aid to digestion.

Beautiful, Healthy Kale

We planted our kale on September 20th and in about a month, you can begin harvesting the leaves.  It seems as if as soon as you pick a leaf, two more come up in its place!  It is a wonderfully easy crop to grow.  

As far as cooking it, it is as easy to cook as it is to grow.  We eat it a lot.  We simply pull off a good bunch of kale leaves and wash them.

A bunch for supper

We normally chop up a bunch and throw it in a black cast iron skillet that has been coated in butter or coconut oil.  Then we add a little minced garlic and salt and pepper and let it cook for just a short time until it wilts.

Cooking the kale down in a skillet

Then we feast.  Here we're enjoying some along with some fresh picked sauteed bell peppers and eggplant.

Fresh vegetables for supper

We've also eaten kale in a frittata and in a quiche and have made kale chips.  Good stuff!  This recipe (along with others) was in the link posted right below the first picture. We plan to try it out tomorrow night.  Here's the full recipe:

Ingredients: 1 pound kale, chopped Mediterranean Dressing: 1 TBS lemon juice 1 medium clove garlic, pressed or chopped 3 TBS extra virgin olive oil salt and black pepper to taste Optional: sliced onions, steam with kale 2 TBS sun dried tomatoes 2 TBS sliced olives (kalamata) 2TBS feta cheese 5 drops soy sauce

Directions:

1. Chop garlic and let it sit for 5 minutes to enhance its health-promoting properties.
2. Fill bottom of steamer with 2 inches of water and bring to boil.
3. While water is coming to a boil, slice kale leaves into 1/2-inch slices, and cut again crosswise. Cut stems into 1/4-inch slices. Let kale sit for at least 5 minutes to bring out it health-promoting properties.
4. When water comes to a boil, add kale (and onion if desired)to the steamer basket and cover. Steam for 5 minutes.
5. Transfer to a bowl and toss with Mediterranean Dressing ingredients. Mediterranean Dressing does not have to be made separately. For the best flavor, toss with dressing while kale is still hot.
6. Top with any/all of optional ingredients.Serves 2