Lacinato (Dinosaur) Kale
Ok. So you’re probably thinking what IS it with these health nuts and their kale? I mean, come on, its kale this, kale that, kale chips that cost $5.87 for 2 ounces (I just googled them and that IS what they cost). What’s the deal with kale and why should I eat it? It looks VERY green – like, grassy-tasting-green – and that one time I did try it I wasn’t very impressed.
Well, I am here to tell you that right now is exactly the time to hit that kale and to give it another try. I have eaten kale every day for a week and a half for lunch and there is a reason why. It’s not because I force myself to eat kale because it’s good for me. It’s because right now, today, my body actually wants kale and I’ve been craving it every day for the last two weeks. Starting now into October and November, local kale is the sweetest it will ever be. In fact, it will reach its pinnacle of sweetness after the first frost. During the summer months the kale in my garden is a bit bitter, and while I do eat it occasionally, I’m not that drawn to it (although the squirrels are – picture me shaking my fist at a squirrel as it runs off with a perfect kale leaf in its dirty little mouth). When it’s 90 degrees I’m more into my cucumbers and tomatoes. But when the temperatures start to drop kale gets sweeter because the cooler weather stimulates increased sugar development in the plant. That is why kale benefits especially from the first frost. That nip of freezing cold brings it to its most sweet and sublime. Sublime? Yes. Sublime.
Now is the time to hit that kale (have I mentioned that now is the time to hit it?) and understand what everybody is talking about. It is September 27, 2012 and I crave kale and apples and squash. And this only makes sense. Our bodies want the foods that are in season, growing right outside our doors. Kale is in my garden and $1 a bunch at my local farmers market. And a little kale goes a long way. That bunch will give me 4-5 lunches. Lately I’ve been chopping it up in fine ribbons, sprinkling it with a little olive oil and balsamic vinegar and then cooking it in the microwave at my office with whatever else I’ve brought for lunch.
It is amazingly good. It hits this perfect spot in me that I just can’t put into words. There is really not too much that excites me more than a vegetable, in season, in all its glory. And part of this is that kale is also at its most nutritious at this time of year. There is a reason that it is lauded as one of the healthiest vegetables on the planet.
Kale is a nutrition powerhouse. One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds. Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw. I could go on and on but my hope for readers out there is that they’ll try some kale right now, and just maybe, get a glimpse of their body’s natural craving for this awesome vegetable that is one of autumn’s shining stars.