Tomato Season

 

Learn to like kale!

While not everyone likes kale, it is well worthwhile experimenting with different uses of this brassica, as it contains fiber, antioxidants, vitamin C and K, iron and a range of other nutrients.  These are all part of the American Diabetes Association’s recommendation of nutrients that may offer protection against diabetes.  Cooked kale is a great way to start introducing this easily grown vegetable into your diet. 

 As hardy as kale is, it will not survive temperatures below 10⁰F.  So most of the kale in the community garden has already been harvested.  Gardeners Bonni and David use their late-season kale harvest in the following recipe, declaring it easy to make as well as delicious!

 

Sautéed Kale with Garlic and Parmesan

 1 lb kale, stemmed

2 tbs olive oil

8 coarsely chopped garlic cloves

¼ tsp red pepper flakes

Salt to taste

1/3 cup freshly grated Parmesan cheese

Good quality balsamic vinegar

Tear kale into bite-sized pieces.  Heat olive oil until shimmering; add garlic and red pepper flakes.  Sauté, stirring constantly, until garlic starts to take on color.  Add kale by the handfuls until it is wilted, stirring constantly.  Add salt to taste.

Remove from heat and stir in grated parmesan cheese.  Serve with a drizzle of balsamic vinegar.