Harvest of the Month: Kale
For many of us, kale seems like a virtual newcomer to the food world. In fact, up until a few years ago, it was often used only as something to dress up a food display. As we’ve learned more about its health benefits, kale has moved from a super garnish to a superfood.
Despite its newcomer status, kale has been around for a long time. First cultivated more than 2,000 years ago, it seems to have arrived in North America in the 1600s. Now it’s farmed in a number of U.S. states, although its production still lags well behind that of other good-for-you foods like broccoli, cauliflower and spinach.
But it’s not trailing its peers in health benefits. Kale is packed with vitamins, it’s one of those anti-inflammatory foods that are good for your heart, and it is touted for everything from fighting cancer to clearing up your skin.
If you want to add this superfood to your menu, shop for leaves that are firm and deeply colored, and choose smaller leaves to get a milder flavor. Pass up any leaves that look wilted, brown or yellow. For the freshest kale, shop from mid-winter through early spring.
Try December’s Recipe: Warm Kale Salad