Growing up in the South, I knew exactly three kinds of cooked vegetables: cabbage, turnip greens and cabbage. Today, however, the aisles of stores I shop product is crowded with a large variety of vegetables, many of which are foreign to me until recently. Kale, for example.
In reality, hell is just a form of cabbage, but a form in the leaves of a head. At this point, similar to the wild cabbage. Even more surprising for me was discovering what the hell isType of cabbage. Somehow I've eaten my whole life long sprouts.
The plant as "Kale" sold in stores, but there is something other than coal, and can be enjoyed for its distinctive flavor. This is a tasty, rather than a refined taste, and can be used to add intensity of salads, among other dishes.
Due to its hardness, good frozen cabbages, unlike some other vegetables. You may find that the freeze, even if only for the night, it will be sweeter and moretasty.
Kale Before cooking, remove and discard the plant and the tough center stems. Even without the stems, the kale is chewy. Thorough cooking is necessary to keep it too hard.
Two simple ways to cook cabbage in boiling sautéeing.
Kale to cook, wash the leaves and then rip cut into bite-sized pieces. Put them in a pot with half a glass of water and a quarter cup of vinegar. Bring to boil and cook until the kale has turned bright green.Remove from heat, remove the liquid and serve. For even more bite, sprinkled with chopped chilli.
To Sautee cabbage, wash the leaves and tear into small pieces as described above. Add the pieces of a pot where you fried a couple of cloves of garlic chives and minced ginger in a little 'red wine or vegetable broth. 2 tablespoons tamari or soy sauce and continue cooking until the cabbage is bright green. Remove from heat and serve. For extra crunch and flavor,Serve sprinkled with sesame seeds.
Whatever you choose to cook and serve, you can feel good knowing that you and your family or guests with food that is packed with nutrition are adequate. Kale is an excellent source of vitamin C and folic acid and carotenoids, precursors of vitamin A.