The best thing to do with kale скачать в хорошем качестве

The best thing to do with kale

Ingredients 1000 g fresh or frozen chopped kale 1000 g potatoes 500 g onions or shallots 400 g smoked tofu 400 ml water 3 tbsp vegetable broth powder 70 g butter or vegetable fat 100 ml medium-hot mustard Salt and pepper Preparation Finely dice the onions or shallots and sauté them in 50 g of butter or vegetable fat until translucent. Add the smoked tofu and fry briefly. Peel the potatoes, cut them into small cubes, and add them to the pot. Add the kale and sauté lightly as well. Pour in 400 ml of water, add the vegetable broth powder, and let everything simmer over medium heat. Let the dish simmer for 65–85 minutes. Season with salt, pepper, and plenty of mustard. About Kale: Why It’s Healthy and Why Eating Seasonally Matters Why kale is healthy Kale is considered one of the most nutrient-dense vegetables. It is rich in: Vitamin C, which supports the immune system Vitamin K, essential for blood clotting and bone health Vitamin A, important for vision and skin health Folate, which supports cell growth and regeneration Fiber, aiding digestion and supporting gut health Antioxidants such as beta-carotene and quercetin, which protect the body from oxidative stress Because kale is low in calories but high in nutrients, it is often referred to as a true “superfood.” Why seasonal eating is beneficial 1. Better taste and quality Kale harvested in season—typically late autumn and winter—has the best flavor. Frost even improves its taste by converting starches into natural sugars, making it milder and sweeter. 2. More nutrients Seasonal vegetables are harvested at the right time and don’t need long storage or transportation. This preserves vitamins and minerals far better. 3. Environmentally friendly Eating seasonally reduces the need for long transport routes, heated greenhouses, or intensive storage. That means fewer emissions and a lower environmental footprint. 4. Supports local farmers Buying kale and other vegetables in their natural season helps local agriculture and strengthens regional food systems. Why kale belongs to winter cuisine Kale thrives in cold temperatures and is naturally abundant from November to February. This makes it an ideal winter vegetable—warming, nourishing, and perfectly suited for hearty dishes like traditional kale stews.