All hail the magical kale

This is where we discuss the fact that I’m probably not as healthy an eater as you think I am. I mean, here I am writing a column about healthy eating when the truth is that I will never, ever drink a kale smoothie.

But perhaps that’s why you enjoy this column (if you do): It offers comfort to know that I’m not going to try and talk you into drinking a cup full of bitter, green juice.

Kale is good, though (in spite of what my daughter says about it), and I do think that it makes a wonderful addition to lunch or dinner — especially at this time of year, when all your friends have a lot of it in their gardens and want to give it to you for free. 

If you have the luxury of choosing, accept offers of the (relatively) delicate lacinato kale, also known as dinosaur kale. The difference between the regular coarser, denser kale and the more graceful lacinato is similar to the difference between curley parsley and flat Italian parsley. One is edible but is really better as a garnish, while the other really can enhance your meal. 

Kale on its own needs a little bit of help. If you’re eating it raw, you want to slice the leafy bits off the thick stem. My friend Tara taught me to then roll the leafy bits into something that resembles a long cigar and then slice the cigar, so you create a chiffonade. You can then use those kale slivers raw in a salad or sauteed. 

Experienced kale chefs teach us that you need to massage the greens with some lemon juice first, to tenderize them, if you’re using them in a salad. I’m not an experienced kale chef so I can’t offer a lot of guidance here, but it seems self explanatory, no?

If you’re going to sauté your greens, I suggest steaming them first to tenderize them and then tossing them into a hot skillet with a little olive oil. That way they don’t melt into a goopy mess. 

Sprinkle some sugar on top, because the greens can be bitter and cooking them can intensify that. I usually use a brown sugar cube or some turbinado sugar. Or add some garlic (so you are accentuating the bitterness) and serve your lovely kale over a bed of something creamy and supportive, such as a nice cheesy risotto.

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Cooking kale is a lot of work, and why? Because (of course) kale is one of the vaunted super foods that prevents cancer and keeps your eyes strong and resilient. It has vitamins A, C and K and it is just a giant train full of fiber, so it’s got a healthy glycemic index, is good for digestion and helps you feel full, fast. 

Now, in my personal opinion, if you juice your kale you lose some of those nice fiber benefits.  And also, in my opinion, drinking a kale smoothie every day is probably going to give you a little too much kale. Everything is best in moderation. 

There was a recent story claiming that kale absorbs from the ground a toxic element called thallium. Too much thallium in your body can make you feel groggy and foggy, give you indigestion and make your hair and nails lose their luster. I don’t believe there’s a lot of thallium in the ground around here, but it’s always good to remember that eating too much of anything is usually a bad idea.

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