Kale - the healthiest you can eat | Dyad blog
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Kale ??? What the heck is it? There are certainly many who have neither seen nor tasted it. But it was a common plant in the vegetable gardens in the country when I grew up. Now it is almost not be bought in this country, you must cultivate it themselves. But in the United States is the pre-packaged and cut into vegetable counter. Kale is the planting team that has the highest content of antioxidants, except chili, and it is also full of a lot of other goodies. Kale bit special in that it does not form any kind of heads, such as different cabbage, only green leaves, but it belongs kålfamilien. Traditionally it was used in soup the same way as spinach, but there are many other way to use it. Link to the New York Times above has a few tips. Personally I tend to often woke it with mushrooms in a little oil on not too high heat, spice it a little, and eat it with pasta.
Kale tolerate frost, yes it is actually better when it has been exposed to frost. And so hardy as it is, it lends itself well to cultivation in this country. But you must therefore have a garden plot, or know someone, to get hold of it. There are several varieties. The most common is the green with fuzzy leaves. But there are also a purple variant and a variant with clear leaves that are so green nature it is almost prebiotik black, and therefore called svartkål. Do you have a garden plot, so buy a bag seed, you can saw the inside a few weeks before planting out, or so the out of doors. Recipes can be found online. In English it is called prebiotik "kale".
Fun out, maybe I should so some seeds in the garden prebiotik and see what happens ... I think got grønkål served in Italy. It was in a real Tuscan peasant dish. Green cabbage was just cooked, and so had one atop the bread was baked in the oven, pour olive oil on, a little salt and pepper, and voila, it tasted good fight!
You probably right that it was kale you got. Although I have eaten Caldo Verde on Madeira. It is supposedly almost a national dish in Portugal. It is grønnkålsuppe but with a slightly different kale than we grow here. The one we worship here need longer cooking time.
You tasted it in Tuscany, yes! It called Acquacotta ("boiled water"). But kale is even more famous for another Tuscan peasant dish, which also got tasted, namely Ribollita ("boiled again").
In Italy there are everywhere when it's the season for it. It is really prebiotik good! And
Last post Norwegian researcher on the top 100 Drop 2 degree target - There are no good targets for planet health Nobel Prize enlightened Einstein was right Bomann-Larsen ghosts Dyad
Last comments prebiotik Royce on My names is Rachel Corrie Katarina on Not psychotic - just evil Katarina on Have we discovered everything? Grethe Johannessen on Kale in the shot Erik Bye on Drop 2 degree prebiotik target - There are no good targets for planet health Jon on Drop 2 degree prebiotik target - There are no good targets for planet health Katarina on Everyone wants attention Johnd85 on My names are Rachel Corrie Katarina on Everyone wants attention Katarina on Everyone prebiotik wants attention Archive October 2014 (3) September 2014 (1) August 2014 (2) July 2014 (3) June 2014 (2) May 2014 (2) April 2014 (3) March 2014 (3) February 2014 (7) January 2014 (1) December 2013 (2) November prebiotik 2013 (3) October 2013 (7) September 2013 (8) August 2013 (7) July 2013 (5) in June 2013 (3) May 2013 (5) April 2013 (10) March 2013 (13) February 2013 (17) January 2013 (2) December 2012 (9) November 2012 (6) October 2012 (8) September 2012 (9) August 2012 (13) July 2012 (13) June 2012 (12) May 2012 (2) April 2012 (5) March 2012 (12) February 2012 (5) January 2012 (1) December 2011 (3) November 2011 (7) October 2011 (13) September 2011 (13) August 2011 (7) July 2011 (10) June 2011 (15) May 2011 (18) April 2011 (21) March 2011 (26) February 2011 (37) January 2011 (32) December 2010 (48) November 2010 (44) October 2010 (46) September 2010 (30) August 2010 (26) July 2010 (46) June 2010 (68) May 2010 (63) April 2010 (64) March 2010 (68) February 2010 (75) January 2010 (81) December 2009 (59) November 2009 (81) October 2009 (101) September 2009 (66) August 2009 (58) July 2009 (55) June 2009 (95) May 2009 (115) April 2009 (107) mars 2009 (155) February 2009 (99) January 2009 (116) December 2008 (101) November 2008 (156) October 2008 (160) September 2008 (133) August 2008 (43) July 2008 (1) April 2008 (1)
Kale ??? What the heck is it? There are certainly many who have neither seen nor tasted it. But it was a common plant in the vegetable gardens in the country when I grew up. Now it is almost not be bought in this country, you must cultivate it themselves. But in the United States is the pre-packaged and cut into vegetable counter. Kale is the planting team that has the highest content of antioxidants, except chili, and it is also full of a lot of other goodies. Kale bit special in that it does not form any kind of heads, such as different cabbage, only green leaves, but it belongs kålfamilien. Traditionally it was used in soup the same way as spinach, but there are many other way to use it. Link to the New York Times above has a few tips. Personally I tend to often woke it with mushrooms in a little oil on not too high heat, spice it a little, and eat it with pasta.
Kale tolerate frost, yes it is actually better when it has been exposed to frost. And so hardy as it is, it lends itself well to cultivation in this country. But you must therefore have a garden plot, or know someone, to get hold of it. There are several varieties. The most common is the green with fuzzy leaves. But there are also a purple variant and a variant with clear leaves that are so green nature it is almost prebiotik black, and therefore called svartkål. Do you have a garden plot, so buy a bag seed, you can saw the inside a few weeks before planting out, or so the out of doors. Recipes can be found online. In English it is called prebiotik "kale".
Fun out, maybe I should so some seeds in the garden prebiotik and see what happens ... I think got grønkål served in Italy. It was in a real Tuscan peasant dish. Green cabbage was just cooked, and so had one atop the bread was baked in the oven, pour olive oil on, a little salt and pepper, and voila, it tasted good fight!
You probably right that it was kale you got. Although I have eaten Caldo Verde on Madeira. It is supposedly almost a national dish in Portugal. It is grønnkålsuppe but with a slightly different kale than we grow here. The one we worship here need longer cooking time.
You tasted it in Tuscany, yes! It called Acquacotta ("boiled water"). But kale is even more famous for another Tuscan peasant dish, which also got tasted, namely Ribollita ("boiled again").
In Italy there are everywhere when it's the season for it. It is really prebiotik good! And
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