Green kale can usually be eaten raw after cleaning.

Green kale can be eaten directly raw, usually all mixed with gazpacho to eat, in the case of making gazpacho it is best not to have to nickel water, immediately with raw cabbage mixed with gazpacho nutrient damage at least. But because cabbage in the whole process of planting may be sprayed pesticides, it is recommended that the guys do gazpacho before, it is best to solve.

With a knife, remove the thick tendons from the green kale leaves, blanch them in boiling water and drain the water reserved. Use the green cabbage leaves to roll the appropriate dry silk, and then replace the very long dry silk tied to hold it in place. Vegetable rolls neatly yards in the pot, add the old hen broth, high heat boil, simmer for 5 minutes on the fire can be.

Green kale introduction

Kale, also known as purple cabbage, is another variety of green cabbage we usually eat, in fact, the first few years of kale has not been so popular, is with the discovery of the nutritional value of the study of kale, so that the kale of this vegetable gradually into the lives of people, become a household name of the vegetable.

Kale is a biennial herb, short and stout annual stems fleshy, unbranched, green or gray-green. The basal leaves are numerous, thick, layered into globules, oblate, 10-30 centimeters or more in diameter, creamy white or light green; the biennial stems are branched, with cauline leaves.

Kale likes mild and humid, sufficient light. Cold hardy, also has the ability to adapt to high temperatures. Growing temperature 15-20 ℃. Fleshy stems expanding period if the meat is above 30 ℃ high temperature easy to fibrosis. The choice of soil is not very strict, but it is suitable for planting in humus-rich clay loam or sandy loam. Seedlings of kale must pass through vernalization at 0-10 ℃, and then draw, flower and fruit under long sunshine and moderate temperature.