• It’s Super! Kale is a “superfood.” Considered one of the healthiest vegetables in the world, kale is exceptionally nutrient rich, loaded with beneficial compounds, and especially stands out for its anti-oxidant, anti-inflammatory, and anti-cancer nutrients.
• One kale or another? Different varieties of kale have different taste, texture and color. Curly kale is bright green with ruffled edges and has a pungent flavor with peppery and slightly bitter qualities, while Lacinato or dinosaur kale has bluish green leaves, firm texture, and a flavor that is deep and earthy with nutty sweetness.
• Tough Love. Kale’s strong, tough taste and texture helps it stand up to other intense flavors. “You can pair it with real strong cheese like feta. Or bacon bits,” suggests Gary. And because kale leaves don’t wilt easily, it makes a great choice for a picnic salad.
• Give it a massage. Kale’s toughness can be broken down with a little time and tender, loving care. Massage it with a bit of oil and lemon juice and wait a few minutes. “It’ll break down into a light-colored green. Then add some cheese and fresh-ground pepper,” says Kaui.
• Luau Style. Gary compares kale’s earthy taste and versatility to luau leaf. He and Kaui agree it goes particularly well with pork. Try lau lau wrapped in kale or kalua pig with kale instead of cabbage.
• Work Up Some Steam! Unlike spinach or Chinese choys which lose a lot of volume when steamed, mighty kale holds up. Gary suggests stir-frying it with garlic and onions, then steaming it down with a bit of wine “to add a bit of sweetness.”
• Kale, yes! Kale can be used in a variety of ways so experiment and have some fun. “My dad makes smoothies with it,” says Kaui. “I wilted it in pasta for my family. Once I started loving it, I would make kale chips.”
