The kale, a precious superfoddo
Rich in vitamin C, vitamin K, carotenoids, quercitin, manganese, copper, B vitamins, fibers, calcium and potassium , kale or kale is a superfood that has returned in vogue and often appears in healthy menus that pay attention to the wellbeing of the organism.
Here are 3 recipes that see the kale as the protagonist, they are anti-age dishes that are easy to prepare and light and fast . The most difficult thing is to find this vegetable, which is found in well-stocked supermarkets or stalls.
3 Kale based recipes
Here is a simple appetizer, a nutritious and delicious first course and finally an antioxidant salad made "raw" that allows you to fully enjoy the benefits and properties of the kale, a curly super-table with precious qualities.
Baked crispy kale
Ingredients:
> a kale kale;
> a tablespoon of olive oil;
> salt and pepper to taste.
Preparation
Wash the cabbage leaves, dry them well and cut them vertically eliminating the hardest central coast; put them in a bowl and add a tablespoon of oil, salt and pepper, then mix well. Pour into a pan lined with non-stick paper and bake in a hot oven at 160 ° C for about 25 minutes or until golden . Serve hot as a tasty and alternative vegan or vegetarian aperitif.
Pasta with Kale, pecorino and dried tomatoes
Ingredients :
> some kale leaves;
> a package of the preferred short pasta;
> four dried tomatoes;
> aged pecorino;
> a shallot;
> to taste white wine to blend;
> extra virgin olive oil, salt, pepper.
Preparation
Soak the dried tomatoes for about 20 minutes to soften them slightly ; then chop them into small strips, do the same with the kale washed and deprived of the central hard part and chop the shallot.
In a non-stick frying pan, fry these three ingredients with a couple of tablespoons of oil, blending with white wine after a couple of minutes and letting it cook covered for about a quarter of an hour with the addition of half a glass of water. Then cook and drain the pasta al dente, then sauté over a high heat in the dressing. Serve with grated pecorino and pepper to taste .
Coleslaw and walnuts salad
Ingredients :
> a kale kale;
> a handful of walnut kernels;
> a jar of natural yogurt;
> half a clove of finely chopped garlic (optional);
> the juice of half a lemon;
> soy sauce, salt, pepper;
> a couple of tablespoons of extra virgin olive oil.
Preparation
Wash the cabbage well and cut it into small pieces, placing it on a nice serving dish. Chop walnut kernels; apart from creating the "vinaigrette" or special sauce by mixing together all the ingredients indicated until you get a creamy and homogeneous emulsion. Sprinkle the sauce over the cabbage, then add the walnuts and serve; it can very well accompany veg or falafel meatballs.
