Kale can be peeled off continuously to grow new tender leaves, which can be fried, cold and made into soup. In Europe and America, it is often used to make salads with various vegetables. The taste is fresh, and it keeps delicious bright green after cooking.
Kale is rich in nutrition, containing a lot of vitamins A, C, B2 and various minerals, especially calcium, iron and potassium. Among them, the content of vitamin C is very high, reaching 153.6 ~ 220 mg per 100 g of young leaves, which is equivalent to broccoli in Chinese cabbage.
How to eat kale?
First, the washed kale is cooked with boiling water; Mix the cold sauce with soy sauce, mustard and chicken essence for later use; Cut the cooked vegetables into appropriate sizes, and finally slightly chop them; Mix in the juice and serve!
Practice 2: Wash the kale, separate the stems from the leaves, cut the stems into squares and cut the leaves into sections. Peel and shred carrots, dice tomatoes, dice cucumbers and chop garlic. Boil quinoa in boiling water (about 7 minutes), and then take it out. Stir-fry garlic in some oil in a hot pot, add the stems of kale, add carrots, tomatoes, cucumbers and quinoa and stir fry. Add kale leaves and stir-fry until the leaves are soft. Finally, season with salt, pepper and olive oil.
Practice 3, pepper powder and salt, boil with high fire. Then switch to low heat and cook for 25 minutes with the lid half covered. Meanwhile, preheat the oven. Put the sweet pepper skin into the oven and bake at a distance of 13 cm for 10 minute until the sweet pepper is slightly burnt. After cooling, peel off the sweet pepper, and put it into a food conditioner with pumpkin seeds, linseed oil and whole garlic to make a paste. Put the rice-like spaghetti in a large pot, open the lid and cook for 5 minutes. Stir in kale and cook for 5 minutes until the kale and rice flour are soft. Pick up the noodle soup and eat it with roasted bell pepper sauce.