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Choosing Flavorful Kale
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G-Free Deliciously

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How To Eat The Most Deliciously Flavorful Kale | The trick is in learning how to choose it!

THE TRICK IS IN LEARNING HOW TO CHOOSE IT!

HOW TO CHOOSE KALE FOR COOKING, SALADS & MORE!

FOR YEARS I OVERLOOKED KALE AS A VEGETABLE TO INCLUDE IN MY FAMILY’S DIET. FOR SOME ODD REASON, I HAD ALWAYS THOUGHT OF IT AS A STRONG-FLAVORED VEGETABLE WITHOUT A LOT OF POSSIBILITIES. BOY WAS I WRONG!

A cabbage type vegetable that doesn’t grow a head, kale is low in saturated fat and very low in cholesterol. It’s a great source of dietary fiber, protein, tons of vitamins and nutrients.  A super-healthy whole food member of the cruciferous vegetable family. I’ve learned to love it whether cooked or used fresh in salads and even smoothies.

For tenderness and mild-flavor you’ll want to choose smaller-leaved kale, especially if you plan to eat the greens raw. Coarse, oversized leaves tend to be tough. Look for moist, crisp, unwilted and unblemished leaves that are free from tiny holes (indicating insect damage). The leaves should not be yellowed or brown. Kale stems are edible. The smaller the stem, the more tender, so check to be sure that this part of the vegetable is also in good condition.

The longer that kale is stored, the stronger the flavor will be. Most times you’ll want to use it within a day or two of purchase. To keep it, wrap the unwashed leaves in damp paper towels, then store in a plastic bag in the crisper drawer of your refrigerator.

 Try Lake-Harvested Wild Rice, Cranberry and Kale Pilaf

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