Known as ‘Dinosaur Kale’ in the US because of its reptilian texture, Tuscan Kale is also a staple food in Kenya. Sukuma Wiki is their name for a dish of sautéed kale. Kale juice is also the most popular health food in Japan!
Kale is fast growing a reputation as a miraculous superfood, packed with nutritional benefits, as well as being a very versatile and delicious leaf.
It has more vitamin C than an orange, is the queen of vitamin A (has more than any other leafy green) with 132% of your RDA, has more calcium than a bottle of milk and dramatically lowers cholesterol.
Kale also boosts ‘good’ cholesterol as much as doing an hour of exercise a week. It lowers the risk of developing cancer in the bladder, breast, colon, ovaries and prostate.
TUSCAN KALE AND GREEN BEAN PESTO PASTA (vegan)
25ml extra virgin olive oil
1 garlic cloves peeled and left whole
1 bag tuscan kale (200g)
2 tbsp ground almonds (or other nut)
juice of half a lime
1 raw green bean
1/2 tsp rock salt
1/2 green or red chilli
25g parmesan (optional)
Blanche the kale for 2 minutes and
drain. Gently fry the garlic clove in a
little oil for a 1 or 2 minutes until
slightly browned. Place the kale
leaves and garlic clove with the frying
oil into the blender and add all the
other ingredients. Blend until smooth
and adjust salt and lime to taste.
Serve with cooked pasta and top with
parmesan if desired. Works very well
as an addition to fresh ragu.