Saturday, March 2, 2013

Green Morning Blast

Like collards, cauliflower, broccoli, kale is a descendent of the wild cabbage, a plant thought to have originated in Asia Minor and to have been brought to Europe around 600 B.C. by groups of Celtic wanderers.

Curly kale played an important role in early European food ways, having been a significant crop during ancient Roman times and a popular vegetable eaten by peasants in the Middle Ages. English settlers brought kale to the United States in the 17th century.

Ornamental and dinosaur kale are much more recent varieties. Ornamental kale, originally a decorative garden plant, was first cultivated commercially as in the 1980s in California. Dinosaur kale was discovered in Italy in the late 19th century. Ornamental kale is now better known by the name salad savoy.

To select and store kale, look for kale that’s firm, deeply colored leaves and moist hardy stems. Warm temperatures will cause kale to wilt and will negatively affect its flavor. The leaves should look fresh, be unwilted, and free from signs of browning, yellowing, and small holes. Choose kale with smaller sized leaves since these will be tenderer and have a milder flavor than those with larger leaves. Kale is available throughout the year, although it is more widely available, and at its peak, from the middle of winter through the beginning of spring.

To store, place kale in a plastic storage bag removing as much of the air from the bag as possible. Store in the refrigerator where it will keep for up to 5 days. The longer it’s stored the more bitter its flavor becomes. Do not wash kale before storing because exposure to water encourages spoilage.
Research Source: WH Foods

Healthy and delicious smoothie, perfect to start the day.

Green Morning Blast

Copyrighted 2013, Christine's Pantry. All rights reserved.

1 handful baby spinach leafs
1 handful kale, steams remove and rough chopped
1 apple, cored, seeded and chopped
1/8 cup sunflower kernels
1/8 cup milled golden flax seed
1 cup water

Blend all ingredients in a blender, until smooth. If needed, add a little water to loosen it up. Enjoy!



  1. I've read that the original name of all of these was colewart. Wart being "Plant." Different cultures developed the wild plant to meet their needs - cabbage, brussels sprouts... We did a medieval party a few years ago and I made a colewart salad with finely chopped members of that family. It was fabulous! Loved learning more on your blog - as I always do :-)


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