Why Watercress Is The New Kale (For Now)

by - May 26, 2016

Kale Gets Left on the Shelf

I don’t know what it is about kale but I just never buy it. I guess I am put off by the fact that you really have to cook it to enjoy it (with loads of butter). It also seems to go cold very quickly as it’s too flaky to retain it’s heat and so what you can end up left with is a bowlful of lukewarm, disappointing leaves.
Yet there is that underlying guilt that it’s a so-called superfood, it’s a dark green leafy veg, it’s relatively easy to make really, some people even eat it dehydrated without complaint, and it’s not even expensive. I should be eating more of it. Yes, I could eat it raw and I have but it’s not like cabbage where it’s established as being acceptable raw even in it’s own dish (coleslaw) … well not for me anyway. I find it chewy and a chore, to be honest. Even raw spring greens are more appealing because of their huge leaves that can be rolled up around a tasty filling to make a wrap or roughly folded and dipped into some delightful hummus as a new-school crudité. You can’t do that with kale though because it’s usually shredded and bitty.
So I tend to always throw a mixture of spinach, watercress, and rocket into my shopping trolley whenever possible because I love how versatile spinach is and I love the peppery taste of rocket and watercress. I find that if I buy them all in individual packets, at least one of them has gone bad before I’ve finished it, so the mixed bag suits me fine. In a perfect world where I was better at planning meals, I’d eat these leaves for every meal but if I had to choose one, it would be watercress. Why?

You May Also Like