After reading an article in the Roanoke Times, (Saturday June 1st, 2013), about the power house of nutrients in kale greens, I tried microwave, buttered bacon kale. These were the worst greens I had ever eaten. The kale was tough to chew. And the taste was bitter.
Previously I had eaten kale mixed with fresh mustard and or turnip greens, and had no problem with the taste. Perhaps it was just that particular brand, or maybe greens were not meant to be put in the microwave. All I know is, after that distasteful experience I swore off kale.
A week later my husband was given fresh organic kale from the Hurt Park Community Garden. I picked the leaves of the greens from of the stems, washed them in the sink, then partially boil them in water for about 17 minutes.
While they were par boiling, I have a second pot of water heating. To this I add some ingredients of my own personal choosing. My grandmother raised me to use pork meat and lots of salt to season greens. I am trying to eat healthier so I make my own seasoning.
The spices I used, were those within my kitchen cabinet on this particular day. They were; a dash each of cayenne pepper, ginger, cinnamon, and black pepper. I also added one teaspoon each of vinegar, olive oil, and smart balance light butter.
A bit of diced onion, and a pinch of sea salt, was introduced into the mix, and this completed my seasoning. A little over 2 hours later, I was enjoying a nutritious serving of kale, that was tender, juicy and tasty.
Kale is considered a powerhouse of nutrients, because it has an entire days worth of vitamin C, twice the daily recommendation of vitamin A, and nearly seven times the daily required amount of vitamin K. Those who are taking blood thinners such as warfarin, should check with their physicians before eating Kale.
My grandmother was on coumadin, which has warfarin. Her doctor limited her intake of greens, to one serving a day. This was because the high levels of Vitamin K in the greens, could interfere with the medication, and cause her blood to become too thin.
In addition to kale, Vitamin K may also be found in collard greens, spinach, parsley, and cheese. Vitamin K is necessary for antioxidant activity, bone health and proper clotting of the blood. The health benefits of kale are because it has sulphur containing phytonutrients, which have anti-inflammatory, antioxidant and liver improving functions. And also the high levels of antioxidant vitamins A, C, and K .
