它是什么？

Kale, a hearty cold-weather green, is a nutritional powerhouse. It has frilly blue-green leaves, a nice toothsome texture that doesn’t go all mushy in the blink of an eye, and, most important, it has a pleasant, earthy flavor with just the faintest bitter bite.

Kale is like cabbage with an attitude: a little peppery, a little sweet, with a slight mineral edge, perhaps, but none of the metallic quality of spinach. It’s fall and winter vegetable whose flavor becomes sweeter and mellower when the weather turns chilly.

You’ll find three basic types of kale in markets:Scotch kalewhich has ruffled, dark green (sometimes almost blue) leaves;俄罗斯羽衣甘蓝, which is smaller, flatter, sweeter, and has more tender leaves; andTuscan或者black kale(also known as cavolo nero, Lacinato, or dinosaur kale), which has elongated, very dark green leaves that have a pebbled texture. The latter is sometimes labeled cavolo nero, which means “black cabbage” in Italian. Scotch kale is what you’re most apt to find at the grocery store, while the other two types are rarer and more likely to be sold at farmers’ markets or specialty food stores.

How to choose:

羽衣甘蓝通常以捆绑销售。选择深色的叶子，没有黄色或瘀伤的迹象。

How to prep:

在深水水槽或一大碗冷水中洗涤羽衣甘蓝，轻轻旋转茎，以鼓励任何土壤或砂砾分散到水中。摆脱多余的水，用纸巾轻拍干燥。在烹饪羽衣甘蓝之前，您需要从除最小的叶子外去除坚硬的茎和中央肋骨。您可以用刀将它们切掉，或者简单地从肋骨上撕下叶子。

Tiny, fresh kale leaves can be tender enough to eat raw in salads, but cooking kale with some liquid yields nicely tender results. Kale’s hardy texture requires more cooking time—a good 15 to 20 minutes—than do spinach or other tender greens that wilt quickly. Braising, steaming, and simmering in soups are among the best cooking methods for kale. Cooked kale also makes an excellent ingredient for dishes like creamy gratins and rich savory tarts.

How to store:

Store kale unwashed in an unclosed plastic bag in the refrigerator’s crisper drawer, where it keeps well for two or three days. If you need to store it longer, wrapping the bundle in slightly damp paper towels before putting it in a plastic bag helps prolong its freshness. But try to use kale within five to seven days, because the longer you keep it, the stronger its flavor will become.

Recipes

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  Recipe

  Bavarian Sausage with Warm Potato and Kale Salad

  通过这种烟熏香肠和温暖的土豆沙拉的简单结合，一年中的任何时候都可以享受慕尼黑啤酒节。指鱼土豆的质地牢固，可以很好地站在…

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  Recipe

  Salad of Frisée, Fuji Apple, and Marinated Beets

  The beet “noodles”—long, spaghetti-like strips of the root vegetable—are increasingly available at supermarkets and add to this salad’s festive feel.

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  Recipe

  羽衣甘蓝和焦糖洋葱失误，柠檬和松子坚果

  Slowly sautéing onions brings out a deep, sweet caramelized flavor that works wonderfully with the earthy kale, tangy lemon, and crisp, buttery phyllo.

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  Recipe

  Speedy Sausage, Tomato, and White Bean Soup

  Colorful and comforting, this stewlike soup satisfies, especially on a cold day. There’s a lot of rosemary in the dish, but it doesn’t overwhelm; the sausage and hearty vegetables can…

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  Recipe

  Heirloom Bean Potato Cassoulet

  凭借深刻的口味和香气可以满足和吸引，这款辣椒具有您所期望的这款家常法国经典的一切，除了所有的肉。

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  Recipe

  猪肉，柠檬草和面条炒

  这种略带辣的泰式炒菜使一顿令人满意的一餐，但也搭配剃光的黄瓜沙拉搭配。

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  Recipe

  Grilled Salmon with Aleppo-Honey Glaze, Turnips, and Kale

  Zesty ginger-spiked vegetables are the perfect foil to this richly glazed fish.

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  Recipe

  Southern-Style Shrimp and Grits

  This take on shrimp and grits keeps close to the dish’s roots but elevates it with the addition of fresh tomatoes and kale.

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  Recipe

  Vegetable and Quinoa Soup with Sweet and Hot Roasted Jícama

  这种热情的汤在寒冷的一天是完美的。当配烤法式面包和大蒜黄油时，它可以享用令人满意的饭菜。