Author: Marilyn Medina

Red (or Red Russian) Kale Red kale is often considered the sweetest kale, which makes it perfect for eating raw. Another great option? Using it in juices, smoothies, and salads — just massage and soften the leaves with your hands to break down the fiber and make it easier for digestion, says Torchia. Which type […]

For most people, kale is a safe and healthy food choice. However, in rare cases, kale can cause an allergic reaction. In recent years, there has been a large rise in allergies reported in industrialized countries. A person can develop a food allergy to any food, especially if they eat that food often. Does kale […]

What is kale? An ancient member of the Brassica family, kale is the sometimes spicy, other times a bit sweet, usually slightly bitter ancestor of broccoli, cauliflower, cabbage, Brussels sprouts, and kohlrabi. What does Siberian kale taste like? Description/Taste This kale variety is exceptionally tender and offers a mild cabbage-like flavor. Their texture is much […]

You can divide kale into two main varieties: edible kale and ornamental kale. Edible kale types include curly leafed varieties, plain leafed varieties, Tuscan kale, Siberian kale and Russian kale. Each type has subtle differences in flavor and texture. What kale is not edible? Ornamental kale plants (Brassica oleracea) and their cousin, the ornamental cabbage, […]

That’s because crushing the leaves breaks down the cell walls of two important chemicals naturally present in kale—the myrosinase enzyme and glucosinolates. When those walls deteriorate, the two chemicals interact and create a new, bitter compound that’s biologically designed to fend off hungry enemies. Why does my kale taste bitter? Glucosinolates are sulphur containing compounds. […]

In a recent study, molecular biologist Ernie Hubbard found that kale—along with cabbage, broccoli, cauliflower, and collard greens—is a hyper-accumulator of heavy metals like thallium and cesium. Is kale high in thallium? That’s right, kale. The cruciferous green is usually praised as a source of vitamins, minerals, and fiber. But now it’s under suspicion for […]

Mature Kale Plants If flower buds begin to appear or the kale sends up flower stalks, it has become over-mature and the leaves may develop a bitter taste, according to experts at Burpee. Does kale get bitter in the garden? For many months. You can pick spring-planted kale all summer, but leaves may get tough […]

Heat a large saute pan over medium heat. Add olive oil, once the oil is hot add the chopped kale, saute for 2 minutes. Season with salt, stir and cook until the leaves a tender and slightly wilted and toasted, 2 to 4 minutes. The longer the kale is in the pan the more toasted […]

Baked Kale Versus Raw Kale Consuming raw kale is more nutritious than baked kale. However, a March 2015 study published in the International Journal of Food Properties found that cooking kale can preserve its antioxidant and disease-fighting benefits. Does baking kale take away the nutrients? And, contrary to rumor, cooking kale does not take away […]