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autumn's
odd couple - pumpkin and kale
by Diana Farrell
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How is it possible that
chubby, humble pumpkin can be so happy with haughty, elegant kale?
Opposites attract, and the elements of these very different vegetables
are culinary bliss. Cook them together, or cook them separately;
both are nutritional powerhouses. Enjoy the recipes
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So lovely to look at, kale is
often relegated to the borders of gardens and pathways. When you
are beautiful, you don't need to be anything else, but ornamental
kale is only one variety. The ruffled leaves of regular kale are
able to endure frost and are packed with nutrients. Old recipes
call for boiling kale to a pulp, an abusive gesture for a vegetable
that doesn't shrink as much as other greens and confers elegance
on our dining room tables. Combined with the sweetness of pumpkin,
kale becomes one of the stars in our heaven. With deserved arrogance,
one cup of kale offers:
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- Vitamin A 5,
963 IU
- Vitamin C
80 mg.
- Calcium 90
mg.
- Iron 1.1
mg.
- Cholesterol 0%
- Fiber 7
grams
- Calories 33
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Pumpkins
are eager to please. They accept fiery peppers to make a spicy soup.
They absorb sugar and spice to provide dessert. They hid modestly
in the center of ravioli, and accept being one of the crowd in a stew
or gratin. Pumpkin even maintains a smile when being carved. Canned
pumpkin is just as healthy as fresh. Pumpkin has a short season, but
its relatives, the other squashes, are with us all winter long and
are nutritional powerhouses. If you don't want to use canned pumpkin,
substitute one of the others. Hubbard is a versatile team player.
One cup of the humble pumpkin proudly offers: |
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- Vitamin A 1,850
IU
- Vitamin C
10 mg.
- Calcium 24
mg.
- Iron 1
mg.
- cholesterol 0%
- fiber 0.6
grams
- calories 30
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