Between collards and kale, kale has always been my favorite. I use both purple and green (and when I can find it, the lovely dinosaur kale, which has these dragon-like scales that look awesome). Kale is in the cabbage family, as are broccoli, cauliflower, and brussels sprouts...and collards and spring greens are very genetically similar.
An intensely delicious source of beta carotene, vitamin K, C, and other vital things, as well as a good amount of calcium, it also has this wonderful anti-cancer component called sulforaphane which is not significantly reduced when chopped and steamed or pan-fried. Boiling the green does tend to decrease these levels, however, or so I am told.
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| Caya 2011 |
Besides, I have found boiled greens to loose more flavor and vividness. I like to cook them until tender in a cast iron pan with some crushed garlic and olive oil...Maybe with a dash of sea salt at the end. If they are in there, covered, for too long, they pass valuable deep green and turn a sort of muddy brown-green, beyond any pleasant effect.
Here I've prepared the kale with a simple meal of spicy sweet carrots and soft-boiled eggs. Very satisfying.
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| Caya 2011 |
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