In season now: kale

Kale is admittedly a vegetable I usually breeze by in the grocery store.  There is something about it that is just a little intimidating.  Since it is pretty much on its way out the door, however, it is certainly worth investigating while still fresh and locally available (kale is a cool-weather crop in season December to March). 

Kale is a form of cabbage (Brassica oleracea) and a close cousin to broccoli, cauliflower, brussel sprouts, and collard greens.  It is not necessarily a household item in American kitchens, but this superfood's stats are pretty impressive: it contains very high amounts of vitamin C, vitamin K, beta carotene, lutein, zeaxanthin, and calcium. It is anti-inflammatory and also believed to be a formidable cancer-fighting food due to high amounts of organosulfur compounds (particularly when chopped).

Many people find kale to be a bit on the bitter side.  To avoid this, be sure to pick bunches with the smallest leaves; these tend to be milder in flavor.  Keep your eye out for the dark blue-green dinosaur kale, which is much sweeter than the more common curly kale.  If you have an opportunity to talk directly to the farmer, ask him or her if it was exposed to a frost: this makes it sweeter and more flavorful.  It is also a pretty common practice to mix it with other types of cabbage.  Collard greens, for example, are milder and sweeter and can be easily interchanged or mixed with kale.

It is quite versatile as a side dish but can also be added to soups, omelets, pasta and salads.  Sauteed kale is particularly easy to prepare:

1 lb kale leaves, coursely chopped

2 tablespoons olive oil

2 cloves garlic, sliced thinly

1/2 cup water

Sonny Salt

2 tablespoons red wine vinegar

Heat olive oil in a large pan over medium to high heat.  Add the garlic and cook until soft.  Raise heat to high, add kale and water, and toss to combine.  Cover and steam for five minutes.  Remove cover and continue to stir until all water has evaporated (five to ten minutes).  Season with Sonny Salt and sprinkle with vinegar.

Two local sources are Easy Way Produce ($0.79 per pound) and Schnuck's ($0.99 per pound).  Between the two, Easy Way tends to be more fresh as well as slightly less expensive.