Cabbage is one of the most typical crops in the north of Spain. Today we will talk about kale or Kale, which is a variant of collard greens.
What is Kale?
Kale is a vegetable, a variety of cabbages or collard greens s and of the cruciferous family. From this same family we can also find broccoli and cauliflower. But kale is one of the many varieties found in cabbages. This variant of cabbage is increasingly cultivated in Spain for its high nutritional properties.
Other similar vegetables are broccoli, cauliflower, cabbage, Brussels sprouts, red cabbage, pot handle, cavolo.
If we look for the reasons for the fashion to consume Kale, they are the very good properties it has, being one of the most digestive and most complete vegetables in terms of minerals such as calcium, iron, potassium and magnesium and vitamins C, E, A and K. Another special feature is that it provides very few calories and high fiber content. Essential to maintain a healthy diet.
We can consume it in salads, stews and as a condiment for any dish. Another characteristic is that it is a winter vegetable.
The Kale and the same all those of its family adapt well to cultivation in orchards and terraces, but also to intensive plantations.
It needs a loamy-silty soil, with a lot of organic matter and a high percentage of nitrogen. It is highly recommended to strengthen the soil with some compost, especially when transplanting.
It adapts well to cold climates, in all the orchards in the north we can see cabbage plantations in different variants. It is resistant to frost and low winter temperatures, being a recurring vegetable to have all year round.
In the central and southern areas we can cultivate it with irrigation. It does not like excessive heat or drought.
It is advisable to sow in seedbeds and transplant the seedlings to the garden in rows or terraces, separated according to the variety and the size they reach.
Irrigation of the Kale
It needs a humid soil and irrigation in hot areas and intensive plantations is essential. But you have to avoid having the ground flooded.
The control of humidity with agricultural sensors is essential for its cultivation. The roots are delicate to excess water. Irrigation control at the beginning of the crop is especially important.
Low temperatures produce sweeter leaves.
Receta del caldo gallego con kale, berzas o repollo
- One kilo of Kale or collard greens. it can also be a cabbage.
- A cup of white beans.
- Two best Galician potatoes.
- A ham or beef bone.
- A tender chorizo.
- Sweet paprika.
- Half a glass of extra virgin olive oil.
- 50 grams of oil that we can find in a delicatessen (optional) It also serves a slice of Serrano ham bacon.
- We put the beans to soak the day before.
- In a deep or express pot, cook the beans with the ham bone until they are tender.
- Add the chopped potato, the chopped kale and the chorizo. Let it cook until the potato begins to unravel a little, about an hour. In the pot, express about 15 minutes.
- In a frying pan we fry the ham bacon oil or slice over low heat. When it is golden, we remove it from the oil and add the paprika. We pour it into the broth and let it cook for about 10 minutes.
- It can be kept in the fridge for two or three days.
A healthy and nutritious dish special for winter days.