I’m going way out on a limb here to say that kale is the most nutritious food you can put in your body. Lots of people think that kale is some new nutritional magical trend, but it’s your basic green veggie and it’s been around for a long time!
And while kale’s being touted as “the New Beef” and the “the Queen of Greens,” (as if it’s a new invention), I might go so far as to say that I’m the one to thank for starting the Kale Revolution! I’ve been getting my kale on for YEARS!
I eat a lot of kale. I love juicing it and I blend it into my smoothiesâbut there was a time when I thought the only thing kale was good for was garnish, back when I was in my 20s and operating my own catering company.
I started seeing the real benefits of kale when I moved my family on a farm just outside of Charlotte, North Carolina, when the kids were little. The woman who sold me the house had a ton of kale planted in the garden and told me how delicious it was. Of course, I didn’t believe her, but I started cooking with it and I’ve been hooked on the stuff ever since then.
So why is kale so good for you?
– Kale is high in fiber and low in calories. It aids in digestion and helps keep you regular, (if you know what I mean, lol).
– Per calorie, kale has more iron than beef.
– Kale is packed with Vitamin C and Vitamin K. Vitamin K helps prevent blood clotting and aids in bone health, while Vitamin C helps to maintain joint flexibility.
– There are many antioxidants in kale including flavonoids and carotenoids.
– Kale is an anti-inflammatory food.
– There is more calcium in kale per calorie, than in milk.
– Kale is chock full of sulfur, and along with its high fiber content, kale is an excellent detox food. It will keep your liver nice and healthy.
What’s the best way to enjoy kale?
I enjoy it best raw, in its liquid form, mixed with some spinach, lemon, carrot, apple and ginger, but that’s not for everyone!
Here are some ways you can try preparing kale as you attempt to get a taste for the stuff:
– Rinsed and dried well, spritzed with a little olive oil, and baked in the oven until crispy but before its brown, yum you’ve got kale chips!
– Toss kale leaves into a salad.
– Throw a handful of kale into your soups.
– Add it to a pot of salted, boiling water for 3 or 4 minutes, strain like pasta and use it however you use other vegetables. Add it to your stir fry, serve it with sautÃ©ed onions . . . use your imagination!
– If you eat rice or pasta, add kale to the cooking liquid a couple of minutes before the starch is ready and enjoy all that green flavor in your meal without dirtying another pot!
Leanne Ely, Your Dinner Diva since 2001
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