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Kale

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FOOD
October 22, 2000 | By Marie Oser, FOR THE INQUIRER
Dark green leafy vegetables such as spinach, collards and kale are excellent sources of carotenoids. These antioxidants are believed to have anti-cancer properties and to reduce the accumulation of arterial plaque. Kale contains an incredible amount of beta-carotene (the best known of the various carotenoids), with almost twice the daily recommended allowance. Cultivated for more than 2,000 years, kale is very low in calories, rich in Vitamins A and C, folic acid, calcium and iron.
FOOD
April 18, 2013
Makes 6 servings 1 tablespoon fresh    lemon juice 1 tablespoon olive oil 1/2 teaspooon sugar 1/2 teaspoon fresh ground    pepper 1/4 teaspoon kosher salt 4 cups torn kale leaves 2 cups torn Swiss chard leaves 4 teaspoons unsalted pumpkin       seed kernels 1/4 cup sliced green onions 1 ounce shaved fresh pecorino    Romano cheese    (about 1/4 cup) 1. Combine first five ingredients, stirring until sugar dissolves.
NEWS
March 29, 2012
1 cup fresh bread crumbs 2 cloves garlic, split in half lengthwise 1 teaspoon lemon zest Olive oil Salt 1 pound kale 4 teaspoons lemon juice 1 ounce Parmigiano-Reggiano, ? grated or shaved with a vegetable peeler   1. To toast the bread crumbs, combine them in a small saucepan with the garlic, lemon zest, and 3 tablespoons olive oil. Stir to coat well. There should be only a light trace of oil in the bottom of the pan. Season with a pinch of salt and place over medium-high heat.
NEWS
March 29, 2012 | Russ Parsons, LOS ANGELES TIMES
Kale is about as unlikely a food star as you can imagine. It's tough and fibrous. Bite a piece of raw kale and you'll practically end up with splinters between your teeth. Nevertheless, kale has become a green of the moment because, given a little special care, it's not only edible but delicious. You can cook it, of course, the lower and slower the better. But surprisingly, one of the most popular ways to use kale these days is in salads. Though kale leaves have always been found on almost every salad bar, it wasn't for reasons of edibility - it was for decoration, because this was one green so tough it would last forever without wilting.
FOOD
July 12, 2013 | By Michelle Dembo, Inquirer Staff Writer
Red, green, or purple. Curly, smooth, dinosaur, or lacinato. Siberian, baby, whatever - it's all kale, and it's clearly all the rage. It's on practically every menu, at both fine-dining establishments like Fork, where Eli Kulp includes kale "crisps" in a green salad, and at Morgan's Pier, one of the hippest menus of the moment, where George Sabatino offers kale croquettes. The Cedar Point Bar & Kitchen in Fishtown is shaking up kale martinis. All this from the green mostly seen as a sturdy salad-bar liner just a few years ago. Tom Culton, an organic farmer from Lancaster County popular with local chefs, grew dinosaur kale for two years before he sold it to anyone.
ENTERTAINMENT
September 22, 2011
TECHNICALLY, kale is not a "superfood. " This cabbage-like leaf, rich in cancer-busting antioxidants and crunchy goodness, is in a class by itself, of "Super-Duper-food. " And now a super-duper-fun way to enjoy it is catching on: kale chips. I noticed the kale-chip trend (Ooh, a food trend! Must credit "V for Veg!") when Appetite for Profit author Michele Simon tweeted about making them and got a crush of replies from people, including me, who either had also just done so or wanted to. By the time I'd made my first batch, it seemed everybody was on the kale-chip bandwagon.
FOOD
January 14, 2010 | By Rick Nichols, Inquirer Columnist
Like the once-maligned red beet (currently starring in stylish carpaccios) and, to some extent, the long-neglected parsnip, kale has trudged back from food Siberia - a tough guy, unafraid of the cold, a lion well-suited for winter. It has something of the persona, in fact, of the root vegetable, but upended, its leaves tending toward a certain leathery look (if not chew), in certain varieties as crinkled as a bad perm; in others, as dark and tall as donkey ears. You may have noted in passing that it has also been employed - or appears to have been - as a defensive shield.
FOOD
February 28, 2008 | By Marilynn Marter, Inquirer Food Writer
If you've been avoiding dark winter greens, assuming them too bitter, too tough, and too hard to digest, you are missing out on some delicious and highly nutritious foods. An old-fashioned, peasant image, and long cooking times, may have shadowed these dark leafy greens in the past, but they are now gracing menus at upscale restaurants all over town. And with good reason - they are among the most nutritious and popular vegetables worldwide. "Greens are not considered an elegant, rich food," said Althea Zanecosky, registered dietitian and regional spokeswoman for the American Dietetic Association.
FOOD
February 5, 1989 | By Elaine Tait, Inquirer Food Writer
Jack McDavid's Down Home Diner in the Reading Terminal Market serves some of the unfanciest food in town. And some of the best. Things like meatloaf and crabcakes and fried chicken, with such extras as hush puppies, homemade biscuits and red-eye gravy. Those are fairly familiar to most of his customers. But McDavid has been known to persuade a customer to try something even more humble and a lot less mainstream. Like lamb breast, for goodness' sake. And fried kale. McDavid's cooking is so simple it demands fresh ingredients, so he shops daily, sometimes hourly, for what he needs, as he needs it. The lamb breasts, like most of the meats he uses in the diner, are from Martin's Meats, a Terminal Market neighbor.
NEWS
October 26, 1995 | For The Inquirer / ELIZABETH ROBERTSON
Mum's definitely the word as Jaime Galaton, 5, and her mom, Eileen, of Mantua, dig up chrysanthemums at Zimmerman Farms in Hurffville. The farm's open for mum and kale diggers until Dec. 1.
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FOOD
May 15, 2015 | By Maureen Fitzgerald, Inquirer Food Editor
Five starched new aprons were lined up on the counter outside the kitchen, one for each student arriving for the last cooking class at Roberto Clemente Middle School in North Philadelphia. Sharon Ward, the food service worker who had been cooking with us all semester, had surprised each student with a gift of a new apron, and not the white standard issue but brightly colored ones they had wished for in class. The kids spotted them and dashed with excitement to pick their color.
FOOD
May 1, 2015 | By Maureen Fitzgerald, Inquirer Food Editor
Brittany Jordan was so excited that she was ready to burst when I arrived for cooking class at Roberto Clemente Middle School last week. "I made the chicken for my family!" she exclaimed. "It was so good! My mom was so proud," she beamed, as she pulled up a beautiful photo of nicely browned chicken drumsticks on her cellphone. "Oh, Brittany, I am so excited for you!" I said. The aspiring cook had used the marinade recipe for the honey mustard chicken wings we made in class, but adapted it, using it on drumsticks instead of wings.
FOOD
January 30, 2015 | By Virginia A. Smith, Inquirer Staff Writer
Years before anyone cared about kale and way before Brussels sprouts went viral, Tozer Seeds, the largest family-owned vegetable-breeding company in England, started playing around with the idea of producing a hybrid combination of the two. Called Flower Sprouts, they debuted in 2010 at a single department store, Marks & Spencer in London. By late 2014, the market had spread elsewhere in the U.K., Scandinavia and Europe, where sprouts' popularity dwarfs kale's. Now the American version from Tozer - under the brand name Kalettes, to cash in on our continuing obsession with all things kale - is available at Whole Foods, Trader Joe's, and other select supermarkets.
ENTERTAINMENT
October 25, 2014 | By Virginia A. Smith, Inquirer Staff Writer
Gabe Garcia is a garden center's dream in fall. On a recent Friday afternoon, he methodically loaded up his cart at the Primex Garden Center in Glenside with pots of mums and ornamental cabbages and kale, so many there was likely no room for the pumpkins and gourds he'll want to mix them with when he returns to his Abington home. "What else are you going to put out there if you want color at this time of year?" he asks. How about pansies? "I did them in spring," Garcia says.
ENTERTAINMENT
September 6, 2014 | By Patricia Schrieber, Inquirer Columnist
Plant cold-hardy, colorful additions for fall. Postpone the inevitable with the help of pansies as well as ornamental kale and cabbage. All three tolerate colder temperatures and can help fill the empty spaces as the season continues to wind down. Although pansies stop growing when the temperatures drop well below freezing, pansy roots survive the winter, and the plants will start growing and blooming again in early spring. Ornamental kale and cabbage provide a splash of color and added textures to the garden sometimes as late as January.
NEWS
August 8, 2014 | BY VANCE LEHMKUHL, For the Daily News VforVeg@phillynews.com
EVERYONE agrees on the value of fresh fruits and vegetables, especially locally sourced, and this is the time of year when farmers markets overflow with green beans, corn, tomatoes, blackberries and blueberries. Fully embracing the source of your food is natural for vegans. When not patronizing local farms, many of us grow our own. For instance, in my own garden this year . . . Omigod, that's right! I was so busy pontifica - er, educating - that I didn't get around to planting anything this spring.
ENTERTAINMENT
April 4, 2014
NOW that spring is finally taking hold, our fancies naturally turn from warming comfort foods to the colorful allure of fresh fruits and vegetables. Good thing, especially for those of us whose comfort was converted into a few extra pounds over the winter. It's a good time to check out some of the freshest, most colorful cuisine, which is raw. OK, I hear ya. After all, "raw" to us vegans is like "vegan" is to the rest of the world: An imponderable extreme that we know is probably better in many ways, but who can live like that?
NEWS
January 31, 2014 | McClatchy-Tribune News Service
  "WHO MOVED my cheese?" You might hear that question asked more literally in the coming days as Super Bowl game-day cooks fumble through grocery stores searching for America's favorite cheese loaf. Recently, Kraft announced a Velveeta shortage, saying only limited quantities would be available until late February. Skeptical eyebrows have been raised - on a recent "Daily Show," Jon Stewart noted the strange confluences of a chicken-wing shortage before the 2013 title game and a stripper shortage in Dallas before it hosted the 2011 Super Bowl.
NEWS
January 10, 2014
ERIC HELMS' The Juice Generation offers 100 recipes for healthy juice combinations. He said sales of the book will benefit Wellness in the Schools ( wellnessintheschools.org ), a nonprofit that teaches public-school kids about healthy eating, environmental awareness and fitness. Each recipe below makes one serving (about 12 ounces). Note that while ingredients vary, the instructions for each recipe are simple: Blend in a juicer, and drink. SUPADUPA GREENS 2 cups kale 1 cup spinach 1 cup parsley 2 leaves romaine 3 stalks celery 1 medium green apple 1/4 medium cucumber 1/4 medium lemon, peeled DAILY DETOX 5 medium carrots ¼ medium cucumber 1 medium apple 1 inch fresh gingerroot, peeled ½ medium lemon, peeled PERFECTLY PEAR 1 cup spinach 2 leaves romaine 1 medium pear 1/2 medium frozen banana 1 medium lemon, peeled 1 cup filtered water   Source: The Juice Generation: 100 Recipes for Fresh Juices and Superfood Smoothies     When Dallyn Pavey felt a few extra pounds settling onto her petite 5-foot-1-inch frame, the King of Prussia-based restaurant publicist turned to juicing to get back into balance.
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