The Curly Kale

Kale has become rather popular these last few years.  It is a versatile green powerhouse of a vegetable, loaded with vitamins C and K as well as many minerals.  The more it is picked, the more it grows.  It keeps very well in the garden during the cooler months but may be frozen for later use.

Curly Kale

The green curly kale gives some texture to the otherwise straight greenery in my garden and it also adds color and texture to a salad when torn or cut into small pieces.

Milo Sammas in "Dr. Earth:  Homegrown Food" writes that the "Antioxidant action of vitamin A and C help boost immune system, protect blood vessels, reduce inflammation and protect skin and lining of internal organs."

Here is an easy, delicious, and different recipe for a Kale Salad:

Remove the large veins in a bundle of kale and then blanch until wilted, cool under running cold tap water, let drain and set aside.


Cut, dice or cube an apple and peel, slice and dice an orange to combine with the kale

Vinaigrette:  In an attractive Mason jar, combine 3/4 cup of (canola) oil and 1/4 cup of (red wine) vinegar with a dash of sugar and 2 tbs of mustard.  Salt and pepper to taste.  

Make it your own vinaigrette by adding herbs of your choice and even a minced clove of garlic,

Thank you for visiting my blog and leave a message, if you like.

A Quick Kale Salad

I have enjoyed the half a dozen kale plants that I planted late last fall.  They have really produced.  When we first started gardening, there were no kale plants to buy but we had to sow seeds.  We basically "broadcasted" the seeds and we had a bed of kale that we picked as needed.  They did not grow as large as the kale plants of today.  I'm impressed with this season's crop.

Curly Kale

I am surprised that kale has become so popular for juicing, cooking, and raw in salads.  I must confess that I found the chopped up kale rough to eat in a green salad until one night I saw a cooking show on television.

The chef chopped up the kale, put it in a bowl, and added a couple of tablespoons of olive oil.  Then he massaged the oil into the kale. The result was a dark shiny salad.

I tried this and the massage and oil made a whole lot of difference. I chopped the kale, added the oil and gave it a good massage, and added salt and pepper to taste.

At other times, I have added regular chopped green lettuce, tomatoes, onions and whatever I had available for a salad.

The kale has been touted by some as the "world's healthiest food".  It is certainly one of the most nutritional vegetable and versatile too.  It is loaded with vitamins, some iron, no calories to mention, and no cholesterol.  Enjoy this healthy green.

Thank you for visiting my blog.