MAY 7, 2012–PANFRIED KALE
Breakfast outdoors is a great way to start the day. Sometime we get out the grill and serve up bacon and pancakes or eggs and grits. This morning, however, we were eating breakfast outside because we were working on the grill, so we had Breakfast Burritos.
We make Breakfast Burritos with just sausage or bacon, scrambled eggs, grated cheddar, and salsa. You can add as many ingredients as you wish, avocado, black beans, friend potatoes, peppers, onions, etc. . . Here is a recipe link.
The blue tarp was up as there was a gentle drizzle. This didn’t dampen our spirits, but rather made it cozy.
This girlie was happy. She got to sit next to her Daddi.
This boy was happy, he was outside before breakfast. Usually he has to wait until breakfast is over before he can head outside to play. Of course he was too excited and wiggly to actually eat, but he will be fine.
But before we head off in all different directions and start working on our different projects, let’s pause a minute to read some verses from the Bible. This Bible (in the photo) is my purse bible, and therefore it is missing it’s front and back covers. That doesn’t change the fact that it is the Word of GOD. And that “The entrance of THY WORD giveth light, it giveth understanding unto the simple.” Psalm 119:130
After our insipid looking meal of ROASTED CAULIFLOWER, HOT CRASH POTATOES, and BBQed Chicken legs, I started craving something vitamin packed and green, so today we cook PANFRIED KALE (pg. 214)
But before we start what is kale? Kale is in the cabbage family–which also includes broccoli, cauliflower, brussel sprouts, and collard greens. It is one of those “green leafy vegetables” that are so often mentioned when discussing nutrition. Kale does pack a vitamin punch.
“Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale is also a good source of carotenoids.” (from Wikipedia)
I also learned that, “Kale freezes well and actually tastes sweeter and more flavourful after being exposed to a frost,” and that ornamental kale, that you so often see planted in the fall along with mums, is also edible. (from Wikipedia.)
(photo from Wikipedia.)
Kale has many health benefits that can be read in this article.
Kale can be grown in your garden. Here are some tips.
Kale does not perform well in hot weather but doesn’t mind cold temperatures. Depending on your environment kale can be sown in October, covered with straw during the winter and will give you great growth in the spring months. Choose an area with full sun and a soil pH of 6-7.
Plant kale as soon as the ground can be worked, very frost tolerant. Sow 1/4 to 1/2″ inch deep, 1” inch apart in rows 18-30” inches apart. Thin seedlings to 8-12” apart when they are a few inches above ground. Kale germinates easily in cool or warm soil temperatures with even moisture. Kale does great with other vegetable plants including bush beans, beets, celery, cucumbers, lettuce, onions and potatoes.” (from Urban Farmer)
This is great an all, but how does it taste? Let’s cook it and find out. PANFRIED KALE is just garlic and kale sautéed in olive oil. Add salt and you have a four ingredient dish that doesn’t require even looking at a cookbook.
Okay. It is easy. But how does it taste? I would describe it as “a spinach that keeps it’s crunch even when heated.” The sautéed garlic gave it all a smokey taste. The Hunni, and Little Man loved it. The kiddos ate the token one bite. It is a start.
Pioneer Woman used kale in several recipes on her blog. I haven’t tried them yet, but two were recommended to me by readers as delicious.
Maybe you can get your kiddos to eat more than one bite. A friend of mine recommends Kale Chips.
And remember. It is served in fancy restaurants such as The Space Needle, so it is a “chic dish”–even though kale is not currently grown or sold in France. (Although The Kale Project is going to change this.)
So there is my Hail to Kale.
COMMENTS: Super easy. Super cheap. Super healthy. Now if only I can get the kiddos to eat it. Not much to grade here. I have since made the PANFRIED KALE again, and loved it just as much the second time.