Kale, weird new food of the month
Still little known French, the kale is emulated in Germany and becomes the darling of trendy restaurants in New York. This cousin of cabbage curly tree belongs to the cruciferous family, just like the broccoli. It has dark green leaves with a bitter taste. Packed with vitamins and minerals, it acts on the bad cholesterol. But this little vegetable is mostly low in calories. In short, it is an ally in the fight against the extra pounds.
Detox food, kale is also a food that cooks very easily. It has tough leaves that we cook at all sauces. In saladhe will win to be finely cut. The kale is particularly delicious in chips, that is to say dehydrated and then baked with a marinade. Crispy, they are of course very fresh. Just like a good kale-apple-blueberry smoothie.
Indeed, receipts are quite varied and original. As its taste is pronounced, it can also be eaten steamed, drizzled with a drizzle of lemon and a little olive oil. It can be cooked in lasagna or as a side dish for quiches or omelettes. It can still be substituted for spinach or Swiss chard or simply in sauce to eat with pasta. Note that the stem of the leaf should be cooked separately if we want to appreciate it.
In France, finding kale is a bit complicated. It is grown by the producers Prince of
Brittany or more recently by The Kale Project.
See also: //thekaleproject.com/
