Kale (Brassica oleracea var. acephala)
Last week, I talked about collard greens. Since kale and collards are very similar botanically, they have basically the same history. Kale, however, is more varied and is available in varieties that significantly differ by leaf shape, texture, and color. There are even types bred purely for their aesthetic, ornamental value. See the end of the article for pictures that show the diversity of shapes and color.
That being said, let’s get to the recipes. Once again I have looked at many kale recipes around the web and found these to be the most unique and/or interesting that feature kale.
If you have a favorite use for kale, please post it in the comments.
FatFree Vegan Kitchen: Kale and Toor Dal
VegCooking: Braised Kale with Caramelized Onions
Kath Eats Real Food: Kale Chips
The Raw Chef Blog: Wilted Kale Salad w/ Chipotle Dressing
Vegan YumYum: Kale and Sun-Dried Tomato Hummus
Simply Recipes: Kale with Seaweed, Sesame, and Ginger
Nature Moms Blog: Kale, Carrot, and Flax Smoothie
Here are three pictures of kale, showing the great variation between types. The first two are edible kale, the last is an ornamental variety. Thanks to the respective Flickr users for use of their photos (click photos for more info).
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|Ben is a graduate student at NCSU studying Crop Science with an emphasis on Sustainable Agriculture. Official foodie credentials are non-existent, other than the fact that he has been cooking for himself since he was 12 years old. You can find his personal blog at bengarland.com, photos and videos at bengarland’s Flickr photostream, and his plans for a self-constructed earthen home and organic farm over at Our Farm Adventure.|