Cooking kale is actually super easy. It cooks just like any other green vegetable. It's one of the anti-inflammatory foods out there so it's a good idea to include them in your vegetarian dinner recipes.
Kale comes in different variety and there are also many recipes for this delicious awesome greens.
Though, of all the varieties, I seem to favor the curly kale for my kale chips recipe. Somehow, this type makes better chips than the Persian kale or the Lacinato variety.
Then, there's the Russian kale which has purple stems. These are beautiful veggies with hint of purple on the leaves.
Try kale and potatoes sauteed in red onions, garlic and seasoned with soy sauce or tamari. Please do. It's delicious!
This veggie is usually sweeter in the Spring and Fall. I love making them in replacement for broccoli when I make my pasta con broccoli. Add lots of garlic and you're good.
Kale is such an amazing vegetable to plant in the backyard garden. They are not picky plants. They can grow in sandy soil as well, and can survive in harsh winter.
Some people have their favorite type of kale. My ultimate favorite type of cooking kale is the Persian Kale. They are like the spinach or bokchoy when they're not around.
Kale is great sauteed combined with just about any veggie.
I harvest my kale plants well into the winter and I can still enjoy sauteed kale without the fear of chemical sprays in them like the ones you buy from a produce section of the supermarket.
If you ask me, I love cooking kale as well as juicing them or throwing them into my smoothies. When you use this veggie in smoothies, you will hardly taste the kale in it. Instead, you will taste nothing but a sweet nutritious dessert.
In juices, this vegetables makes an excellent green juice. You can add a cucumber, a lemon and a green apple to them and you'll have yourself a green mean juice!