Fresh in from the garden, washed
and ready to use.
Kale contains high levels of vitamins, minerals and brain-boosting (can't go wrong there) phytonutrients.
It's touted as being good for your heart health, detoxification (a great source of antioxidants), bone and skin health, and cancer and diabetes prevention.
The bigger, older leaves will take on a strong, kinda bitter flavor so I use only "baby" or the smaller leaves for our table. The occasional leaves that get away from me get tossed into the poultry yard where one or more of our feathered friend varieties enjoy them.
It's been my experience that kale is rarely bothered by any insects.
You can use it in so many ways. Chop a bit and saute in some bacon fat with onions. Adding cooked bacon pieces and/or mushrooms adds a bit of the fancy-schmancy. Steam a big batch of it, add salt, pepper and a little butter, spread out in a shallow baking pan, cover with grated cheese and put in your oven until the cheese is melted.
It's easy to dehydrate. Then during the winter months, you can toss some into many different soups to add to the nutritional value.
Chop and put in scrambled eggs. The baby leaves add a nice touch and texture to a tossed salad. You can find any number of recipes for using kale on the Internet.
So, are you a kale lover, too? How do you enjoy preparing it?