From the Market: Curly Kale

 

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Curly kale is probably my favorite vegetable at the moment. The Serendipity Farms stand at the Temescal Farmer's Market last weekend was overflowing with gorgeous curly kale from the Carmel Valley. You used to only see this type of kale as a garnish on your plate at restaurants, but it's an incredibly versatile and flavorful vegetable that you'll love, I promise. 

The important thing to do for prepping the kale is to remove the stalk - no knife needed, just grab the base of the stem in one hand, and with the other, run your fingers up the stem in the opposite direction, pulling the leafy bits off as you go. I usually blanch the kale leaves first in order to cook it, boiling them in a salted pot of water for about 1 1/2 - 2 mins and then immediately straining it and run under cold water. The blanching process will turn the kale from a muted olive green color to a gorgeous emerald (see above). 

You can then chop it up and use it as if you would spinach - in pastas, chilled salads, or even with quinoa or couscous. The flavor of curly kale is surprisingly sweet and earthy with a hint of a natural saltiness; not at all bitter. It's also packed full with Vitamin A, Vitamin C (throw out those Emergen-C packets!!), and Potassium.