Monday, March 24, 2014


 Kale!  Kale!  The Gang's All Here!

In northern Europe in the 1600's, a "Kale Yard" grew beside the house.  Kale stayed green all winter!  This hardy vegetable kept growing and provided vitamins and nutrients for the whole family.

Kale Color Parade:  Green, Purple, Red, and Green and White

I steam kale in a large covered kettle with a moderate amount of water, 1 1/2 cups, then cool and freeze in individual portions.

Kale is so nutrient rich, 1/3 cup cooked kale provides abundant vitamins and minerals especially when you enjoy other high nutrient super foods such as spinach, pumpkin, sweet potatoes and many others.


Vegetable Soup with Kale

In a large skillet combine:
One can of your favorite beans:  kidney, white beans, pintos, black beans, lentils or others

Assorted mixed veggies, green beans, peas, celery, onion, several whole pealed garlic cloves, sliced tomatoes, a few Lima beans, a touch of corn (optional), "what have you."  Add small whole potatoes or potato slices with skins.

2-3 tablespoons coconut oil

1 cup cooked kale or 1 1/2 cups well washed raw kale

One fresh rosemary sprig

Add cooked meat or chicken (optional).  Add 1 cup  water and adjust during cooking as needed, additional seasoning if desired.

Simmer 1 hour or done to taste.

Then add:  fresh snipped parsley or Italian parsley, blend and simmer 15 min or longer.

Kale Rules!

Related Posts:
Since Yesterday (July 2013)
Grow Green! (April 2011)

Research histories of your favorite foods, vitamin and mineral content, recipes and more

Dahlis Roy: Visionary Artist, Author, and Tai Chi Instructor

Photos by Dahlis

Beef Stew with Fresh Purple Kale, soup beginning to cook
Green and White Kale
Fresh Green Kale