Kale is one of those vegetables that I have found a lot of people don’t really know what to do with it. Raw, it has a slightly bitter taste that tends to throw people off a little. But there are several easy ways to prepare it that get that bitterness right out!
Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties; kale is considered to be anti-inflammatory.
Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.
Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties.Boiling decreases the level of the cancer compounds; however, steaming, microwaving, or stir frying do not result in significant loss.Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.Kale is also a good source of carotenoids.
With all that going for it, it is very sad to see people put off by it just by not knowing what to do with it. So I wanted to show you a few simple versions of how to use this fabulous winter vegetable.
Here’s one that is based on sauteing the kale, but also gives you a good flavorful topping for it.
Here’s a great salad you can make with only a few ingredients that you probably already have. Give it a shot! (P.S. I love that she uses the phrase “to live for”)
And last, but not least here is one that will show you how to make crispy kale chips that even the kids will dig!
I hope you enjoy these. Let me know which ones you try, and how well they work for you.
Happy Cooking, Everyone!
Please feel free to post any questions or your own suggestions in the comments below. Also, be sure to share this page with anyone that you think would benefit from it. I want to help put cooking, and fresh foods back into our daily routines.