Kale is also known as cabbage, cabbage, kohlrabi, cabbage, cabbage.

Kale is a vegetable often eaten in life, belonging to the cruciferous family brassica, in many places kale is also called cauliflower, cabbage, lotus white and so on. It is sold throughout the year, usually in May and June a large number of market, the common origin of Hebei, Shandong and the northeast of the vast area.

Kale looks like a ball of light green leaves wrapped in large dark green leaves, the core part is a kind of ball formed by many leaves curled, and the internal color is yellowish or white after cutting, the same are leaves. In the home eating method, cold is the most common, you can first blanch the kale cut into pieces, wait until the color change and immediately fish out, add with salt, water and seasoned sesame sauce, mix thoroughly to complete.

Kale selection method

Collard greens are fresh or not, usually by cutting the head side, as the first pass judgment basis. The tip is the part removed at harvest, and if it has just been harvested soon, the tips are all whiter in color. However, when exposed to the air for a long time, there will be oxidization problems. Usually, after two or three days of exposure, the tip will start to turn yellow and gradually blacken.

In addition, the outermost leaves are also one of the key points of selection, the outer leaves, if you have begun to show signs of cracking, it should be noted, may be the collard greens have been overcooked, soon to be blossomed symbols, the taste will be less crispy, and even a slightly bitter taste.