Crop Share: Kale {week 2}

This blog post is part of a summer series, focusing on how to prepare and cook produce from a crop share, as well as the benefits of handpicked veggies. As a first time Community Supported Agriculture (CSA) member, I’ll be testing out fresh recipes bi-weekly as I pick up my crops. You can read about my crop share journey below, and view my recipe-creations on Love and Homemade Recipes.

My bunch of fresh kale from my crop share.

I’m a fan of trying new things, in fact, there’s very little that I don’t like, (with the exception of celery; there’s something about the crunch and taste combination that has always turned me off). This week, out of the variety of fresh strawberries, zucchini, asparagus and kohlrabi, I was most excited to try my bunch of kale. And let me tell you, my steamed kale with garlic, red pepper flakes and balsamic vinegar was to die for!

As I munched on the tasty veggie, I wondered just how healthy it really was. My conclusion: combine the savory spice of the steamed kale with the following health facts, and this may just be my new favorite vegetable. It’s even healthier than spinach! (You can read about the health benefits of spinach in my first crop share post here: Crop Share: Spinach {week 1}.)

A healthy breakdown:

  • Kale is considered the most nutritious vegetable.
  • When steamed, the fiber-related components bind together to lower your cholesterol levels. Raw kale still helps with lowering cholesterol, but not as much as when it’s steamed.
  • Speaking of fiber, one cup of kale contains almost 20% of the recommended daily allowance of dietary fiber.
  • Kale is proven to lower the risk of five different types of cancer, including bladder, breast, colon, ovary and prostate.
  • Kale is packed with Vitamins K, A and C.

The list goes on, but just these few facts are enough for me. I can’t wait to start incorporating more of this delicious veggie into my diet.

Have you had kale before? If so, what recipes have you fallen in love with?

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  1. [...] in Side Dish,Summer Recipes var addthis_product = 'wpp-261'; var addthis_config = {"data_track_clickback":true};This blog post is part of a summer series, focusing on how to prepare and cook produce from a crop share. As a first time Community Supported Agriculture (CSA) member, Danielle Calkins, assistant editor-digital for the Home & Garden team, will be testing out fresh recipes bi-weekly as she picks up her crops. You can read about her recipes below, and more about the crops she’ll cook with on the Birds & Blooms blog: Crop Share: Kale [...]

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