A few years go Dr. Liang first introduced kale to us,
extoling its nutrition values: low-calorie, rich in antioxidants, vitamin A and
C. Kale leads the list of healthy leafy
greens; it contains more iron than beef; it is also a rich source of omega-3
fatty acids.
Like Thomas Jefferson, Dr. Liang is a kale enthusiast,
exhorting every gardener to plant kales.
We’re still on the experimental stage; trying to
figure out which variety is tastier (we have Curly kale and Lucinato kale indoor
so far); when it is the best time to harvest and how to prepare for the dinner
table.
While Katy was visiting Taiwan, I visited Panera Bread
and ordered “Roast turkey
Caramelized kale panini”; it is caramelized kale blend and fresh mozzarella
on black pepper focaccia—an Italian bread that complements kale well (see photo right and below)
 |
| kale panini at Panera |
 |
| Kale and Taiwanese pumpkin: prepared by Janice & Joy |
Janice and Joy are skilled cooking kales; the
caramelized kale panini rivals that of Janice and Joy made nearly three years
ago.
McDonald has been testing the market for kale
products. Last year I said McDonald
finally caught up with Dr. Liang; now Panera bread also jumps on the bandwagon. Jefferson would be pleased. Like it or not, kale is coming to the restaurant near you.
 |
| Lucinato kale (right front one is Curly kale) |
 |
| Curly kale |
No comments:
Post a Comment