Black cabbage: precious and tasty
Kale: the properties
The black cabbage is a reserve of beneficial resources, antioxidants and decongestants in the first place. But it also contains a good dose of mineral salts and vitamin C, a natural vaccine against viruses, flu and colds.
See also
In the past, black cabbage, the leaves of which were pounded and bandaged around the painful area, was also often used successfully to treat sprains, blows and joint inflammation.
Recent studies have also confirmed that black cabbage is useful in the prevention of numerous forms of cancer (colon, rectum, stomach, prostate and bladder cancer), and is effective in assisting the treatment of gastric ulcer and ulcerative colitis. .
So that the kale does not lose all these precious properties it should be consumed raw or after being boiled for no more than 5 minutes, so as not to alter the quality and qualities of the vegetable fibers present too much.
How to cook black cabbage
Characterized by a more decisive flavor than other cabbages, it can also be added raw to salads: a single leaf is enough, finely sliced, combined with rocket and radicchio and seasoned with olive oil and lemon juice, to obtain a highly purifying for the liver and kidneys.
Able to give a very particular touch of flavor when stewed with pork, kale can also be added to omelettes or used for the preparation of tasty savory pies.
Kale: how to store it
When buying black cabbage make sure it is fresh, that is, that it has bright colored leaves, small and without spots.
Once you get home, if you do not intend to cook it immediately, put it in the fridge without washing it but wrapping it in a sheet of damp absorbent paper. This way it will keep for several days. If you want to freeze it, first blanch it for a few minutes.
