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Kale

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Kale

Ingredients: Kale

A leafy green vegetable. Kale may be green or purple in color. Kale is fibrous in texture and is bitter and earthy in flavor. 

Eastern Mediterranean region and Asia Minor, where it was a food crop since at least 2000 BCE.

Russians brought “Russian Red” kale, which was cultivated to withstand cold temperatures, to Canada in the 19th century. 

In recent years, kale has been seen as a trendy “superfood” in the U.S., though in many places it has been used as an inexpensive meal stretcher in hard times. 

“The Double Life of Kale” by Peter Little (2016) https://www.sapiens.org/culture/kale-east-african-cuisine

“Interesting Cool Crops” by Dr. Leonard Perry https://pss.uvm.edu/ppp/articles/cabbage.html 

“What is Kale?” by Bethany Moncel (2020) https://www.thespruceeats.com/what-is-kale-1328642 

“Who Made that Kale?” by Pagan Kennedy (2013) https://www.nytimes.com/2013/10/20/magazine/who-made-that-kale.html

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