Israeli Couscous & Kale
Recent outings to a few restaurants catapulted me into a renewed enthusiasm for vegetables, if that is at all possible, considering I cook a lot with veggies, daily. Intensely charred Brussels sprouts with maple syrup, balsamic and a touch of yogurt in one place, charred cauliflower with a smokey ras el hanout, a Northern African spice mix in another, jolted my taste buds.
Kale, a leafy green super food, a relative of the cabbage, cauliflower, collard greens, broccoli and Brussels sprouts has a myriad of health benefits, including, but not exclusive to, cancer prevention properties. Kale, until the end of The Middle Ages was one of the most popular vegetables in Europe, until cabbage took its place. Chopping, slicing or tearing the kale, releases further nutrients and healthy chemicals. Slightly cooking and sautéing does not compromise the health benefits but boiling does. WebMD has a short great article titled The Truth About Kale you should read. The extra perk, surprisingly, is when slightly sautéed the stems are sweet.