Hail Kale

The King of all things green and a mighty member of the Brassicaceae family (cabbage, Brussels sprouts, broccoli and cauliflower), kale is possibly the oldest known of them all.

Preferring a cool climate, it grows well by the sea and is closely related to the collards, which have much straighter, smoother leaves.

Kale is renowned for its anti-arthritis properties and allegedly prevents bone fractures and osteoporosis. Treat it like a more robust spinach, as it can take a bit more heat, just like silverbeet.

JJ Kale
1 teaspoon olive oil or organic butter
1 cloves garlic, minced
4 mushrooms, sliced
½ bunch kale, washed, dried and roughly shredded
1 tablespoon fresh dill or thyme, chopped
½ lemon – juice and zest

  • In a heavy based pan, heat oil or butter (do not use a non-stick pan)
  • Sauté garlic lightly, then add mushrooms and cook until just brown
  • Add kale and herbs and continue to sauté for about 5 minutes
  • Squeeze lemon juice and zest and serve

*Adding lemon juice helps to make the abundant iron found in dark green leaves (and meat) more bioavailable

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