Kale is one of the main things we grow in our garden each year. It does well in our northern midwestern climate and we can usually get a couple of harvests before a hard freeze kills it off. We blanch it in the microwave and then freeze it in 4 ounce bags to use throughout the winter. Even blanched and cooked kale is is low in Saturated Fat and very low in Cholesterol. It is also a good source of Protein, Vitamin E, Thiamin, Riboflavin, Folate, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese. That is one powerful leaf and it has the kind of earthy flavor that goes so well with winter dishes. Here are some of our favorites...
Kale and Mushroom Risotto
Potato, Kale and Chorizo Soup
West African Peanut and Chicken Stew
Hearty Lentil Soup
Chickpea Stew with Coconut Milk
Chicken and Lentil Stew
Eggs and Kale in Puff Pastry
Sausage, Bean and Kale Soup
You just can't help feel warmer having one of these dishes on a cold day.
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