Kale is one of grandmother’s classic vegetables in winter. The curly cabbage not only tastes unique and is very versatile in the preparation – it is also one of the healthiest vegetables ever. Why kale is so healthy.
In Germany, kale comes fresh from the field to the plate from October to January. Characteristic of the curly vegetables is the mixture of tart and spicy and mildly sweet taste. The sweetish aroma comes from being harvested after the first frost. The cold turns the starch in kale into sugar. Despite the sugar it contains, kale is very healthy and a real slimmer.
Is Kale Healthy? Vitamins and nutrients at a glance
Kale is a vitamin bomb if you take a closer look at the ingredients: Just 100 grams of kale cover our daily vitamin C requirement and contain just as much calcium as 200 milliliters of milk. It also contains plenty of vitamins B and E. The iron, calcium and potassium content is also impressive. At just 100 grams, the latter already covers a quarter of your daily needs. There are also phosphorus, lutein and folic acid, which is particularly important for pregnant women.
Kale: Healthy effect on the body
The effect of kale cannot be overestimated. Vitamin A and lutein are good for the nerves, especially the optic nerve. They prevent age-related damage to the eyes. Potassium is good for our heart and iron is important for red blood cell formation.
Although kale is very low in calories and carbohydrates, it is one of the most nutrient dense foods out there. This is why vegetables are a popular part of many diets.
Diarrhea after kale: what’s the deal?
Kale is slightly dehydrating. This is due to the potassium it contains. Eating too much kale at once can cause gas and diarrhea. But don’t worry, this is not dangerous for our body. It can only get uncomfortable. Otherwise there are no concerns with kale. It should always have a permanent place on our menu.
Kale recipe with pasta
Kale can be prepared in many ways. Whether in soup or smoothies, in a quiche or in the classic way with sausages and potatoes. Due to its high nutrient content, it cuts a fine figure in all dishes!
Ingredients (for four servings):
- 500 grams of pasta
- 200 g kale
- 100 grams of bacon
- 350 g vegetable cooking cream
- 2 cloves of garlic
- 5 allspice berries
- 1 bay leaf
- Clean the kale carefully. Then cut the cabbage into smaller pieces.
- Prepare the noodles according to package directions.
- While the pasta is cooking, sauté the kale in a pan with a little butter. Add the vegetable cooking cream, crushed garlic cloves, allspice berries and the bay leaf. Bring everything to the boil briefly and then reduce over high heat for about four minutes. Then pour everything through a sieve into a saucepan and season with salt and pepper.
- Drain the noodles before they are fully cooked and drain well. Then add the noodles to the kale sauce and mix well. Add the bacon and simmer over low heat until the sauce has the desired consistency and the noodles have reached the desired al dente.
Kale is not only healthy, but also very tasty – bon appetit!