FOUR FACTS ABOUT KALE
1. Nutritionally, just 1 cup of this hearty green delivers over 100% of your daily vitamin A, vitamin C, and vitamin K needs, as well as over 300mg of potassium. It is also a rich source of antioxidants and other anti-inflammatory compounds.
2. Most of our country’s kale is grown in sunny California, and since 2008, the appearance of kale on restaurant menus has risen over 400%. Boom!
3. Kale is a descendant of the wild cabbage, and has been cultivated for over 2000 years. This powerhouse plant was a significant crop in ancient Rome, eaten widely throughout the Middle Ages, and was brought to the US by English settlers in the 1600s.
4. Although kale has a sturdy leaf, it will go limp if stored away wet, and will become more bitter as the days go on
. For the sweetest, mildest flavor, enjoy your kale within < a few days of purchase.
There are about 150 thousand kale recipes floating around on the internet, but around my house kale usually just gets thinly sliced and added into whatever I happen to be cooking – frittata, soups and stews, chopped salads – and here’s one of my favorite ways to add it to breakfast (also great if you’re feeling breakfast for dinner!). And if you want to go fancy, here is a gorgeous salad recipe that would certainly be classy enough for a holiday spread.