Kale

From an evolutionary standpoint, Kale is the grandmother of all cabbage. You might expect such a veggie to be hearty, in a vaguely prehistoric way, and kale doesn't disappoint. Kale consumption is on the uptick in the Unites States, but it has always been a staple throughout Europe. In Scotland, the idiomatic expression to "be off one's kale" means that someone is too ill to eat.

Kale does all sorts of wonderful things for the body, but perhaps the most miraculous is to help prevent macular degeneration. It is also sky-high in vitamins A and C and is a good source of calcium.

Halibut Steamed on a Bed of Kale

(serves 2)

1 bunch kale, stemmed and roughly chopped

1 large onion, sliced into thin rounds

2 small halibut steaks

1 Tbs lemon juice

1 Tbs olive oil

salt and pepper

Arrange onion and kale in a large saute pan. Add enough water to come up the edges 1/4 inch. Place halibut steaks on top. Add lemon juice, olive oil, and salt and pepper. Cover the pan tightly and steam for 5 minutes, or until fish is cooked through. Serve fish on a bed of kale and onions.