History of Kale

Widely cultivated in Asia and Europe, Kale, a member of the cabbage family, has been here for around 2,000 years now. According to ancient data, kale is being grown and eaten since 600 B.C. The consumption of kale advanced primarily during the Middle Ages when umpteen varieties of kale started being cultivated by the Russians, Scots, and Italians. At present, kale superfood is being well cultivated in North Carolina, California, Texas, Georgia, and New Jersey in the United States.

Varieties of Kale

• Ornamental Kale

As its name suggests, ornamental kale appears bright and decorative, featuring colorful leaves. It is generally difficult to eat.

• Tuscan Kale

Tuscan Kale is also known popularly as dinosaur kale, cavolo nero, and Lacinato kale. It generally becomes quite tender when cooked.

• Curly Kale

Curly kale has a ruffled texture and it's purple or green in color. Its taste is almost similar to that of cabbage.

Interesting Facts About Kale Superfood

• Kale is Here for Ages

Although kale achieved good popularity only in recent years, it is not really new! It is being cultivated since the 4^th century BC. Kale was one of the commonly used vegetables in Europe during the Middle Ages.

• Kale is a Powerhouse of Nutrients

It is a matter of fact that kale superfood is packed with a plethora of nutrients and antioxidants. Kale is known to have a rich content of vitamin A, vitamin K, Vitamin C, omega-3s, protein, calcium, fiber, magnesium, iron, folate, and iron.

• Kale is Versatile in Nature

Kale is known popularly for its unparalleled culinary versatility. It can be mixed into cocktails, added to a glass of juice, baked as chips, tossed into a bowl of salad, and whipped into a glass of smoothie. You can also sauté and take it as a side item.

• The World of Kale is Huge

There are umpteen varieties of Kale and you will come across new ones as you keep exploring. You can find many different kinds of kale including Chinese Kale, White Russian, Red Russian, Sea Kale, True Siberian, Dwarf Blue Vates, lacinato, Red Nagoya, Gulag Stars, Sea Kale, and redbor.

• Kale Has Many Relatives

Surprisingly enough, kale superfood comes from the same plant as wild cabbage, brussels sprouts, collard greens, cauliflower, and broccoli. All these are basically varieties of a common species of mustard plant known as Brassica oleracea.

• Kale Comes in Many Different Colours

There are many different kinds of kale and they come in diverse colors. You can find kale primarily in green, bluish-green, white, and purple colors.

Recipes with Kale

• Kale Chips

Ingredients Required:

• 6 cups coarsely chopped kale
• 1 tbsp olive oil
• Salt to taste

Preparation Method:

• Pull out kale leaves from the stems and chop them coarsely.
• Drizzle some olive oil and sprinkle some salt.
• Bake them at 400 F for around 10 to 15 minutes.

Kale Vegetable Soup

Ingredients Required:

• 6 cups coarsely chopped and steamed kale
• 1 large chopped onion
• 1 cup chopped carrots
• 1 large bell paper
• 2 cups peeled and diced, red potatoes
• 2 minced garlic cloves
• 1 Tbsp chopped fresh rosemary
• 1 Tbsp sherry vinegar
• 4 cups low-sodium chicken stock
• 5 ounces diced and fire-roasted tomatoes
• 16 ounces rinsed and drained cannellini beans
• 1 tbsp olive oil
• Salt and pepper to taste

Preparation Method:

• Take a pan and heat olive oil. Add in the chopped onions and cook until they are lightly browned. Add in garlic, carrots, and bell peppers, and sauté for 5 minutes.
• Add in the kale, beans, potatoes, tomatoes, salt, pepper, and chicken stock and let it simmer till the potatoes become tender.
• Add in extra stock, if the soup seems thick.
• Stir in vinegar and add a dash of rosemary before serving.

Disclaimer:

The above statements are not intended to cure any disease or comply with any health benefits. This is solely for information purposes. Please consult your doctor/health practitioner before consumption of the product. Although we take efforts to keep our website informative, we do not guarantee any medical benefits.