Kale Kale Kale All Hail the Mighty Kale
Kale is a beautiful dark leafy green that is packed with nutrients. Curly kale, or Scots kale is my personal favorite. It’s easy grow and super delicious. It’s pretty common. You can find in your local grocery store and that because it’s fairly easy to grow. I think I may have said that already. Even here in fun in the sun Southern California where it’s hotter than the surface of the sun. It’s also pretty simple to cook. Roast it up with some mushrooms and your mouth will friggin’ explode.
How to Grow It
Honestly, you can plant kale at any time, from early spring to early summer. So here’s what’s up:
Plant the seeds ¼ to ½ inch deep
Kale plants like to grow in a rich soil
high in organic matter (high nitrogen content) (Remember: it’s a leaf-plant so you want that nitrogen levels up)
pH - (5.5 to 6.5) slightly acidic
Cabbage maggots suck. They will eat away at your hard work because they’re jerks. Pick off the bad leaves and treat the plant with insecticidal soap. You could also plant them next to some radishes. They’re known to ward of cabbage maggots.
Rich in minerals
Vitamin A, K, and C
Lots of antioxidants
Lowers cholesterol and risk of heart disease
Has cancer-fighting substances
You can eat kale raw but thats gross. Cook that stuff!! Put it in a curry, throw it in a stir fry, wear it on your head, make a dress out of it, your options are endless. This is how I usually prepare it:
Like 3 cups of kale
Quarter of an onion
Like 8 mushrooms
Salt and Pepper (obviously)
Olive oil in a pan. You can you use cast-iron, a non-stick pan, or a regular pan. Your options are endless. Cook the mushrooms and onions until they’re soft. Then throw in the kale. Put a little bit of salt and pepper in. Cook it down. Wait until the kale leaves are a little brown or just eyeball it. You know what you like. Make sure the leaves are soft and then eat it.
Bam! You love it! You’re eating healthy! You’re doctor stops nagging about what you eat!