No matter
which type of kale you choose, you'll want to de-stem it first, or buy bagged organic kale that's been pre-washed to make things even easier.
Not exact matches
It can be fun to experiment with the different tastes and see
which one you like best, although it's a good idea to follow a recipe exactly if they are asking you to use a specific
type of kale.
Last but not least there are several
types of Kale, I mostly use the Curly
Kale and the Tuscany
Kale (
which is also named: Cavalo Nero or Lacinato
kale).
Normally, when I think
of spaghetti squash recipes, I think
of savory with some
type of tomato sauce (like my tuscan
kale and white bean spaghetti squash) but this delish recipe takes on different chipotle - inspired flavors,
which I love!
There are many different
types of kale, so be sure you try out several
types so you know
which ones you like best.
Kale also contains significant amounts
of polyphenols, a
type of antioxidant that helps rid your body
of dangerous free radicals, with the estimated polyphenol content
of raw
kale ranging from 503.48 to 675.50 milligrams per 100 grams
of kale,
which is about 1 1/3 cups
of raw
kale.
The most common
type of kale is called curly
kale or Scots
kale,
which has green and curly leaves and a hard, fibrous stem.
In addition, massaging the
kale helps break it down so that it's not as tough and the miso is pretty salty,
which helps with masking the bitterness
of some
types of kale.
As you can see, the very description
of these
kale types requires us to think about two continents and even more countries in
which the
kale was being grown.
There's oxalates
which come from a certain
types of foods specifically raw
kale, raw chard, raw spinach, things like that
which cause inflammation and they cause a certain degree.