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Keilomania. What you need to know about Cale and how to cook it
Leaf cabbage keil (aka borecol, bruncol, kale) is a type of ordinary cabbage. Calais is closest to wild cabbage, about which the French scientist Jeanre-Henri Fabre wrote: “Nature has provided us with a wild specimen with a high stem, inhabiting, as botanists tell us, on coastal rocks.” So she rightfully belongs to the title of patriarch of the cabbage family. In the Middle Ages, cabbage was one of the most common vegetables in Europe. And during World War II, the British government announced a program called “Dig for Victory!” and urged the British to cultivate Cale in the backyards of houses – it was believed that this cabbage could provide a person with the necessary nutrients for life.
Kale cabbage is a champion among vegetables in versatility of use. It is eaten fresh, boiled, fried, stewed, baked, steamed and made of smoothies and even chips.
For the latest surge in global Keylomania, we should thank Americans – restaurants in New York and Los Angeles have turned good old leafy cabbage into a fashionable novelty. Nutritionists note that it contains a unique set of vitamin compounds that have antioxidant and anti-cancer properties.
Cale salad with baked pumpkin and ricottaThe ingredients
How to cook
Cale wash, separate the stems. Cut the leaves in ribbons, half a centimeter wide.
Mix 1 tablespoon of apple cider vinegar, 1 teaspoon of sugar, 1 tablespoon of sesame oil, water the leaves and slightly massage them with your hands to absorb the dressing. Put aside (the longer the cale is marinated in the gas station, the more delicious and tender the salad will be). I like to infuse the leaves in the fridge in a closed container for a few hours or even all night.
Cut the pumpkin into 4 parts, pour olive oil, sprinkle garlic flakes and sprinkle cinnamon slightly. Burn in the oven at 180 ° C for 20 minutes.
Cool the pumpkin, cut the flesh in cubes. Mix with Cale. Grind the goat ricotta with a fork and sprinkle the salad on top. Carefully stir, slightly salt, pepper and serve.
Cale chipsThe ingredients
How to cook
Take 500 grams of fresh leaves and pick into small pieces. Remove the stiff stem (can be used in a smoothie or broth).
In the bowl mix 2 tablespoons of vinegar (I took an apple, or any other), a tablespoon of olive oil, salt. Water with a mixture of the leaves of the cale and gently massage the leaves with your hands for 1-2 minutes until they soften. Don't get too zealous.
Tray cover with baking paper (preferably in 2 layers), lay out the leaves freely so that they do not touch each other - so they will turn out evenly crispy.
Once again slightly, if desired, add other spices (garlic and chili peppers go here great).
Send the chips to the oven, heated to 175 grams for 10-12 minutes, look all the time.
Get out and crunch immediately! published
Author Asya Zorin
Source: lavkagazeta.com/eda/keylomaniya-chto-nado-znat-pro-keyl-i-kak-ego-gotovit
Kale cabbage is a champion among vegetables in versatility of use. It is eaten fresh, boiled, fried, stewed, baked, steamed and made of smoothies and even chips.
For the latest surge in global Keylomania, we should thank Americans – restaurants in New York and Los Angeles have turned good old leafy cabbage into a fashionable novelty. Nutritionists note that it contains a unique set of vitamin compounds that have antioxidant and anti-cancer properties.
Cale salad with baked pumpkin and ricottaThe ingredients
- Cale - 300g.
- Pumpkin - 500 grams.
- Ricotta goats - 150 grams.
- Sesame oil
- vinegar
- sugar
- salt
- pepper
How to cook
Cale wash, separate the stems. Cut the leaves in ribbons, half a centimeter wide.
Mix 1 tablespoon of apple cider vinegar, 1 teaspoon of sugar, 1 tablespoon of sesame oil, water the leaves and slightly massage them with your hands to absorb the dressing. Put aside (the longer the cale is marinated in the gas station, the more delicious and tender the salad will be). I like to infuse the leaves in the fridge in a closed container for a few hours or even all night.
Cut the pumpkin into 4 parts, pour olive oil, sprinkle garlic flakes and sprinkle cinnamon slightly. Burn in the oven at 180 ° C for 20 minutes.
Cool the pumpkin, cut the flesh in cubes. Mix with Cale. Grind the goat ricotta with a fork and sprinkle the salad on top. Carefully stir, slightly salt, pepper and serve.
Cale chipsThe ingredients
- Cale is curly - 500g.
- Fruit vinegar
- Olive oil of the first cold pressed
- Hot peppers.
- Garlic
How to cook
Take 500 grams of fresh leaves and pick into small pieces. Remove the stiff stem (can be used in a smoothie or broth).
In the bowl mix 2 tablespoons of vinegar (I took an apple, or any other), a tablespoon of olive oil, salt. Water with a mixture of the leaves of the cale and gently massage the leaves with your hands for 1-2 minutes until they soften. Don't get too zealous.
Tray cover with baking paper (preferably in 2 layers), lay out the leaves freely so that they do not touch each other - so they will turn out evenly crispy.
Once again slightly, if desired, add other spices (garlic and chili peppers go here great).
Send the chips to the oven, heated to 175 grams for 10-12 minutes, look all the time.
Get out and crunch immediately! published
Author Asya Zorin
Source: lavkagazeta.com/eda/keylomaniya-chto-nado-znat-pro-keyl-i-kak-ego-gotovit
