Kale, the new superfood that drives the world crazy, is the name that bounced back to us from across the Channel and indicates that curly, dark leafy vegetable that we commonly call kale, not to be confused with the much more consumed Tuscan black cabbage.
It is a cabbage that for years has remained muted, which loves cold climates, cultivated and very consumed in Great Britain, produced and back in vogue also by us.
Among the properties it includes: it is very rich in antioxidants, vitamin C, vitamin K, carotenoids, quercetin, manganese, copper, B vitamins, fiber, calcium and potassium.
A winter vegetable that is also a real cure-all for the body, in short.
Benefits of kale
Compared to albeit respectable black cabbage, curly kale has greater benefits, having a higher concentration of nutrients.
The benefits it gives to the body start from a powerful anti-aging effect and absorption of the hated free radicals responsible for aging; like all the members of the Brassicaceae Oleracea family, curly kale is also counted as a valid anti-tumor and anti-inflammatory, by virtue of the important compounds it contains. Finally, thanks to its richness in vitamins, in particular provitamin A, it helps protect the urinary tract.
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Kale based recipes
Hardly available in supermarkets, kale is more easily found in local markets. With a sour and sweet taste, it goes crazy in the United States, where it also converts among stars, such as actress Gwyneth Paltrow or model Heidi Klum, who consume it in every way. Here are two healthy and tasty recipes.
Kale cabbage soup
Ingredients:
> a kale,
> a red onion,
> a clove of garlic,
> a carrot,
> a stalk of celery,
> a couple of small potatoes,
> fresh or dried thyme,
> fresh or dried sage,
> stale bread,
> salt, pepper, extra virgin olive oil.
Preparation: in a large pot put a drizzle of oil, the onion cut into slices, the garlic rump and sauté the chopped cabbage leaves.
Then gradually add the potatoes, the carrot, the well-cleaned celery into small pieces and cover with water. Cook adding salt for about 20 minutes.
Then blend with the hand blender. Separately, in a non-stick pan, sauté some stale bread cut into cubes with the chopped sage and thyme.
Serve, pour in the flavored bread cubes and season with a little raw oil and freshly ground black pepper.
Kale salad with cashew sauce
Ingredients:
> a kale kale,
> a handful of unsalted cashews,
> a jar of natural yoghurt,
> a clove of garlic,
> half a lemon,
> soy sauce, salt, pepper,
> a couple of tablespoons of extra virgin olive oil.
Method: Wash the cabbage well and cut it into small pieces, placing it on a nice serving dish. Aside, coarsely blend the cashews with the help of the hand blender, gradually adding all the ingredients indicated above until you obtain a creamy and crunchy emulsion at the same time. Sprinkle the sauce over the cabbage and serve, accompanying with veg or falafel meatballs.
