features
Kale, also known as kale, is one of the oldest varieties of cabbage, dating back to Greco-Roman antiquity. It seems that this vegetable was so loved, that it was considered a symbol of wealth. Today it is experiencing a rebirth as a 'superfood'. This robust plant withstands up to -15 °C and requires few treatments.
The leaves may be green or purple and have a smooth or curly shape.
It is a nutritious food rich in antioxidants, vitamin C, vitamin K and beta-carotene. It also contains nutrients that may promote eye health, weight control, heart health, and more.
Producers
A company of about two hectares, a small ecosystem that is structured on a fundamental assumption: biodiversity.
The seed has been recovered and selected over the years thanks to the “Ecotypes” project, where the farmer himself favors and selects the reproduction of the best specimens of a certain plant population.
Kale chips: for a quick snack! Once cleaned and tamponed, remove the central rib of the leaf and place a layer on the baking tray with a drizzle of oil, salt and spices to taste (chilli pepper, garlic), after a few minutes at 180° you will have some crunchy and tasty chips to bring to the
Kale pesto: in a mixer, combine raw kale leaves (always after removing the central rib) with oil, garlic, salt, almonds and Parmesan cheese and a little water. Blend and you will get an excellent cream for croutons or for seasoning pasta.
Alternatively, it can be sautéed in a pan with garlic and oil or used as an ingredient in excellent soups.
