Kale
Why is kale never lonely? Because they come in bunches!
Kale, AKA peasant’s cabbage, came from a Scottish name for the plant, kail. The Scots started using the word “kailyard” to describe a small garden around the 14th century. Later, the term came to be synonymous with rural domestic life. This leafy wonder is a cruciferous vegetable just like cabbage, broccoli, cauliflower, collard greens, and brussels sprouts, and can come in many shapes and colors (maybe you’ve seen them in our produce department!). The leaves can range from green to purple and have either a smooth or curly shape.
Of all the super healthy greens, kale is king. In fact, it is said that ancient Greeks boiled these leafy greens to eat as a cure for drunkenness. Hangover cure or not, kale is one of the healthiest and most nutritious plant foods in existence. It is loaded with all sorts of beneficial compounds, some of which have powerful medicinal properties. Besides being a good source of fiber (which Americans are bad at eating enough of), kale has more vitamin C than an orange and a single cup of kale contains 7 times the recommended dietary intake for vitamin K. Studies have also found that diets that incorporate a lot of cruciferous vegetables (like kale) are associated with lower risks of some cancers.
Kale has become trendier in the last decade, but we still love a simple kale recipe like the one below. On its own, this 5-step lemony, sautéed kale is a nourishing side dish, but it’s also a great addition to larger recipes. Toss it with pasta, add it to a frittata, or pile it onto pizza. The options are endless!
Ingredients
Kale!
Extra-virgin olive oil
Garlic (it really turns up the flavor in this simple dish)
Lemon juice
Sea salt and fresh black pepper
Instructions
Prep the kale. Before you cook it, wash and dry the kale and remove any tough stems. Then, tear or chop the leaves into bite-sized pieces.
Heat the oil in a large skillet over medium heat.
Add the garlic, chopped kale, salt, and pepper, and cook, tossing, until the kale wilts.
Remove from the heat, and squeeze a little lemon juice over the kale. Season with salt and pepper to taste.
That’s it...change up the seasoning by sprinkling crushed red pepper flakes or everything bagel seasoning over the cooked kale. Yum!
