1. True Vegetarians- Will eat nothing from an animal, cooked or processed.
2. Lacto-Vegetarians- Will eat dairy products.
3. Ovo-Vegetarians- The only animal product allowed to eat is eggs.
4. Pesco-Vegetarians-Will not eat red meat, but will eat fish, chicken, eggs and dairy products.
Thanks Wikipedia: Kale is considered to be one of the most highly nutritious vegetables, with powerful antioxidant properties and is anti-inflammatory.[1]Kale is very high in beta carotene, vitamin K, vitamin A, vitamin C, lutein and zeaxanthin and reasonably rich in calcium.Kale (also called Borecole) is a form of cabbage (Brassica oleracea Acephala Group), green in color, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables, including broccoli, cauliflower, and Brussels sprouts. The Cultivar Group Acephala also includes spring greens and collard greens, which are extremely similar genetically.
Chickpea and Kale Soup
1 medium onion, chopped (1 cup)
2 garlic cloves, chopped
1 bay leaf
1 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 large boiling potato, peeled and cut into 1/2-inch pieces
3/4 lb kale, stems and center ribs cut out and discarded, then leaves finely chopped (4 cups)
3 1/2 cups chicken broth (28 fl oz)
2 cups water
1 (14-oz) can chickpeas, rinsed and drained
1/4 lb Chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice (1 cup) (Optional)
Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper. (c/o www.epicurious.com)
