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Kale adds nutritional value and color to salads and side dishes, just like all dark green vegetables which are a powerhouse of nutrients.
The variety that we currently grow is called thousand headed because it branches more than other kales. The many branches and growing points mean that it produces more leaves than other kales, and more sweet flower stalks (like broccolini) in spring.
Did you think kale culture is a new age thing ? Then you probably didn't know this about kale..
It has been a member of the cabbage family in Europe and Asia, kale has been present for 2,000 years. It is suggested that humans have been growing and eating kale since 600 B.C. Recordings from early Rome mention “brassica,” a term for leafy green plants, likely included kale.
The spread of kale occurred during the Middle Ages, when the Italians, Scots, and Russians all began to grow differing varieties of kale. The strains became hardy enough to survive cold winters. Kale became such an important food in Scotland that in some local Scottish dialect the term “kail” refers to “food” in general. The Scots use phrases such as “come to kale” as an invitation to dinner.
Uses
There are many ways to incorporate kale into your diet. You can blend it into smoothies, soups or sauces, sauté it with other vegetables in a stir-fry, massage it with a bit of olive oil and sea salt for the base of a green salad, bake it into frittatas, lasagnas or burgers and kale chips.
Ever tried it in a kale pesto ? CLICK HERE
