KaleSharp and sweet flavours
Did you know?
Kale was one of the more commonly consumed leafy greens up until the Middle Ages in Europe!
It boasts deep, sharp, sweet and earthy flavours that can range from rich and meaty to herbaceous and slightly bitter. It tastes supremely healthy — in a good way.
Kale belongs to the Brassica family, which also includes cabbage, broccoli, cauliflower to name a few.
Kale is great for…
Our Kale is superb in salads, smoothies and in sandwiches as the leaves are tender enough to be enjoyed raw. However, they are also sturdy enough that they will stand up to cooking, so go ahead and use liberally as they can be juiced, fried, sautéed, wilted etc!
Use in lieu of spinach in baked preparations such as quiche, lasagna and enchiladas.
Pairs well with…
- Balsamic vinegar
- Maple syrup
- Robust cheeses
- White beans
Kale is most nutritious when freshly picked and eaten raw. Snip or cut the whole pot and use in your cooking like you would use raw spinach.
Your beautiful pot of Kale will enjoy a cool spot on your kitchen bench, not in direct sunlight and with plenty of water.
Kale is known to be a nutritional powerhouse: an excellent source in Vitamins A, C, K1 and a great source of Calcium and Potassium. In order to be absorbed in the body vitamin K1 requires fats so be sure to prepare our Kale with a healthy oil or avocado to take full advantage of the nutritional properties.
Kale has become what we now consider a “superfood”, as well as other dark, leafy green vegetables (see our Superb Cress). Their anti-oxidant content flushes the body of free-radicals and other potentially harmful cancer-causing chemicals.