I admit that I was slow to warm up to kale, not because I didn’t like the flavor, but because I didn’t know how to prepare it. I used to try and use the stems, which can be rather tough. Now I know to focus on the nice, leafy dark-green part.
Kale leaves hold together when I make a pot of vegetable soup, where spinach tends to almost dissolve. It is also good cooked with some scrambled eggs and fresh mushrooms. You can always add a little diced bacon and some onions, too!
Kale is very rich in betacarotene, Vitamins K and C, calcium and other goodfor-you ingredients. Give it a try and take advantage of such a tasty boost of health.
Ribollita is a thick Tuscan stew featuring dark greens, lots of beans, vegetables and olive oil, thickened with day-old bread...