(What's a metaphor? A place to hold cows, of course... ba dum cha!)
Okay, so here is a poem by a friend of mine that was published in a local CSA (Community Supported Agriculture) newsletter. Having expounded on the joys of kale previously on my site, I thought it should be included here. Plus, it's just sweet. Enjoy!
What to do for Bitterness (or Curly Kale as a Metaphor) by Cathy Fornwalt
A woman of uncertain age who seemed to me part crone, part sage, laughed as I began the tale of how I tried to sweeten kale. She told me, "You just pour it off." She stopped, as if she'd said enough. I pestered her for more detail on how to sweeten curly kale. Do you add sugar, white or brown, to try to dampen bitterness down? She smiled at me, as if she knew what I was really trying to do. "You work with it until it's done. You boil it three times, not just one. Pour off the old water, put in new, until your bitterness is through." I stood there staring at the floor. Is curly kale a metaphor? Is that what some of us should do-- Just pour it off until it's through? Or drown our bitterness with sweets? Enough of this, let's get some eats!
Okay, I know not everyone shares my passion for a head-sized bowl of plain ol' steamed kale, and I'm okay with that. But if you find yourself running in the other direction at the thought of this amazing and much-maligned vegetable, please slow down a sec, Sam-I-Am, and hear what I have to say about it.
It's good for you. Yes, I know I sound like your mother. But here are some specifics:
Kale, like other dark leafy greens, contains chlorophyll. You know that, um, BO problem you're having? Anything more offensive than natural sweat is usually a sign of toxicity in the digestive tract. Same with bad breath. Chlorophyll neutralizes the odor. (Wonder why that sprig of parsley is sitting on your plate at a restaurant dinner? Cleanses the palate after eating... more conducive to after-dinner smooching!)
Kale contains:
blood-enhancing iron
cancer-preventing phytonutrients
pro-vitamin A (which I just learned can actually help prevent the adverse effects of smoking or being around smokers)
vitamin C for immunity and protection against rheumatoid arthritis
lots o' calcium (great for vegans or lactose-intolerant folks!)
vitamin E which can help to slow loss of mental function.
Oh, and fiber! Gotta have the fiber...
The iron and calcium content, by the way? Great for relieving some PMS and menstrual symptoms...just saying....
Kale is a hardy vegetable, meaning it loves a little frost. This gives it a bit of a sweet flavor (when grown in the north). I learned this little tidbit while watching my Florida-dwelling mom cook the crap out of a pot of kale, and she told me it would taste bitter otherwise. Ahh, the stuff grown down south would, because it's not kissed by that bit of frost. (And surprisingly, her overcooked kale with a ton of garlic was quite tasty, but that's the magic of my mom..)
How I eat it: Like I said, lightly steamed, and with a splash of olive or flax seed oil, and gomashio (a condiment made of crushed toasted sesame seeds and sea salt). I also chop it up and add it to soup, stir-fries, my kids' beloved ramen, on boat with a goat, in the rain on a train...
You're a raw foodie? It can prepared thusly as well...the exact recipe escapes me, but I remember some marinating in olive oil, lemon juice and a little cayenne being involved. I'll have to search for that recipe. It's a bit tough to break down otherwise without the marinating or steaming. (I have thrown it in my juicer too, with carrots and apples...)
Already a fan?Join the club! And if you're not, (yet) read more. Or better yet, just taste some! Go on, it's good for you!
While kale is not at the top of everyone's fave list, I admit to a weird affinity for it. I can eat a serving-size bowl of the stuff in one sitting... steamed, with just a little oil and gomashio.. yum! (Okay, so now you know that about me!)
Kale is a hearty leafy green... tender enough when grown in the cooler climates to actually prepare as a raw dish, while more tough in the south, where it has to be cooked to death to be edible. (But, hey, Mom, I really like it that way, too!)
Dark leafy greens, such as kale, are a great source of calcium.. the calcium being more easily absorbed than from dairy products... as well as iron and folic acid.
The recipe given here is one way I would not have thought to prepare kale, but I did try it, and found it to be quite yummy! Quick and easy to prepare... try it out on the kids!
Kale Chips
1-2 bunches of kale, olive oil
Preheat oven to 425 degrees
Remove kale from stalk, leaving the greens in large pieces
Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over the kale. Lay out on a baking sheet and bake for 5 minutes or until it starts to turn a bit brown. Keep an eye on the kale, it can burn quickly. Turn the kale over and bake with the other side up. Remove and serve.
*Try different kinds of kale or collard greens. You can sprinkle a little sea salt or spice, such as curry or cumin, after rubbing on olive oil for added flavor. *
Ok. Now I'm hungry!
Brought to you by "Cooking for Real" with Denise and Yvonne.. Cooking and nutrition classes for all ages
Friday, October 16, 2009 at 09:48AM 
