Kale—a Traditional Winter Vegetable

The vegetable's history bears out these differing opinions. Once upon a time the cabbage had a reputation for possessing medicinal benefits, but over time it became known as a "poor people's food." Now it has become a hot item on restaurant menus.

It is widely assumed that kale originated in Greece. Historic records from 400 BC describe such a cabbage which the Romans later gave the name Sabelline Cabbage. This seems to be the forerunner of our modern kale. It was considered a culinary delicacy during Roman times, and raising this vegetable made farmers of that time very wealthy.

Nowadays, kale is mainly grown in Middle and Western Europe, North America, and East and West Africa. In 1988, Germany alone grew 2,224 acres of kale.

Certain cities in Germany fight over the title of the best specialty preparation. The city of Bremen seems to hold the longest tradition of kale feasts, having celebrated them since 1545.

Kale farming is closely connected with Italy's farming of cavalo nero, black kale. Its leaves have a distinct color and are not as ruffled as those of other kale varieties. The flavors are similar, as is the method of preparation.

Kale Requires Exposure to the First Frost

All true kale enthusiasts wrinkle their noses at kale that has been harvested prior to the first winter frost. Its true flavor develops only after exposure to the first freezing weather. That temperature develops the characteristic flavor and loosens the plant's cell structure, thus making it easier to digest. But the chief reason for delaying the harvest until after the first frost is the change of some of the plant's starch into sugar.

Those who think they can replicate this process by placing the cabbage in the freezer are sorely mistaken. The process happens only when the plant is subjected to outdoor frost while still in the ground. Once the harvested cabbage leaves are blanched and have been frozen, the flavor differs from the natural exposure.

Amid the snowy splendor, kale raises its tasty, vitamin-rich fronds into the winter sun (Photo: Heinz Leppe/ETD)

Why Does Cabbage Have Such a Disagreeable Odor During Cooking?

Fresh kale smells relatively neutral and develops its characteristic odor while cooking. This deters many people from eating this vitamin C-rich vegetable. The odor of cooked cabbage comes from its inherent sulfur and mustard oil compounds in the plant. Cooking releases the enzymes that split the sulfur molecules, and thus we get the characteristic odor, absent in the raw kale. The longer the cabbage is cooked, the stronger the smell.

Today's recipes ought to make you a bit more familiar with kale preparation. If you have questions or comments, please contact me at johann.fleck@epochtimes.de

Kale Patties

Ingredients:

• 1/2 ounce dried boletus mushrooms, soaked for 30 minutes in warm water [you can use other dried fungus]
  
• 1 lb potatoes
  
• 1 lb kale, leaves stripped off the stems, stems discarded
  
• salt, for the cooking water
  
• 2 teaspoons dried marjoram
  
• 1 onion, diced fine
  
• 3 eggs
  
• 1/4 cup bread crumbs
  
• salt and pepper, to taste
  
• fat/oil, for frying
  

Preparation:

Cook the potatoes in their jackets for 20 minutes, until soft.

Meanwhile, cook the kale in a reasonable amount of salted water for 10 minutes. Place into a strainer, run under cold water to stop the cooking process and drain well.

Chop the cabbage finely and set aside.

Peel the potatoes and grate them, not too finely, and set them aside.

Squeeze mushrooms and dice them finely.

Mix all the ingredients together, adding the seasonings.

Form into patties and fry them in hot oil until golden on both sides. Serve with a creative yogurt sauce.

Classic Kale Preparation

Ingredients:

• 4 lbs of kale
  

• 1/4 lb lard
  
• 1/2 cup pearl barley
  
• 3 large onions, 1 clove garlic
  
• 4 slices bacon
  
• 4 small mild sausages
  
• Salt and pepper, sugar, nutmeg and lemon juice
  

Preparation:

Wash the kale, strip the leaves off the stems, drain them and chop finely.

Place enough water into a large pot to cover the bottom, add the chopped cabbage and steam only long enough for the leaves to wilt. Place into a large strainer, drain well and let cool for a while. Then use your hands to squeeze all the extra moisture out of the vegetable.

Melt the lard in a heavy-bottomed pot and let the onions sauté until soft.

Add the finely minced clove of garlic and let simmer a few moments. Then add the kale in stages, stirring between each addition.

Add a good sprinkle of nutmeg, according to personal taste, as well as sugar, salt, pepper and a few drops of lemon juice.

Blend everything well and simmer for 5 minutes. Now add 1 cup hot water, stir and cover the pot, simmering for about 30 minutes.

Remove the cover and add the bacon in with the vegetables and cook for another 30 minutes. Then add the sausages and cook yet another 15 minutes.

At this stage the cabbage should still be wet but not soupy. Last, add the pearl barley, stir, cover the pot and let everything cook for another 25 minutes, without adding additional water.

Add a small amount of water ONLY if the mixture is obviously too dry.

Taste and add additional salt and pepper if needed.

Serve with potatoes cooked in their jackets and peeled.