Hot kale or cold kale I drink thee;
If ever I marry a man, or a man marry me,
I wish this night I may him see,
To-morrow may him ken
In church, fair, or market,
Above all other men
Kale to the Scot’s is as cabbage to the Germans. Before the potato was introduced in the 18th century to the islands of Scotland, kale was a staple food for both human and animal that was preserved in salt like cabbage (sour kraut) for the winter; kale, cabbage, kohlrabi, cauliflower, broccoli and Brussels sprouts are all the same species of plant.
Kids learn the basics of food preservation; to wash and tear kale from it’s stem, and to season and dehydrate.
Dehydration: Drying is a method of food preservation that inhibits the growth of bacteria, yeasts, and mold through the removal of water.
1 bunch kale
1 tbs olive oil
salt to taste
Walk a knife through the leaves to remove the leaves from the thick stems. Tear the leaves into bite size pieces. Wash and thoroughly, and pat dry kale. Drizzle kale with olive oil and sprinkle with salt. Bake the leaves are crisp 10 to 15 minutes.