Thursday, January 5, 2012

My New Go-To Green

How did Cooking Life columnist Molly Wizenberg learn to not only stop hating kale, but make it a go-to green? Read  the story behind this recipe  to find out.

Chopped pancetta Italian bacon) perfectly complements the robust flavor of kale in this recipe.

This recipe is a spinach and artichoke dip with a twist.

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"Most kale is eaten cooked, although very young leaves may be trimmed from the stalks and used raw in salads. Cooked, kale is mixed in with soups in Portugal, used in mashed potatoes in Ireland, roasted on pizza in Italy, and eaten plain as a side dish all over the world....

Kale is rich in calcium, vitamin K, folic acid, magnesium, and beta carotene. Especially for vegans who are also calcium deficient, kale is a great source of dietary calcium. Kale lends itself to a wide variety of recipes and is delicious sauteed, steamed, grilled, or fried, plain or ornamented with olive oil, salt, lemon, or butter..."

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