Kale is one of America’s new favorite vegetables which is amazing because it's so good for us! Just 1 cup of raw kale has...
- only 8 calories
- about 0 fat
- 24 mg of calcium
- 8 g of magnesium
- 79 g of potassium and contains
- Vitamin C
- Vitamin A
- Vitamin K
- and many more vitamins and minerals in trace amounts... not to mention all those phytonutrients and antioxidants. Yeah baby!
But how do you eat it and make it taste good?
Today I share with you...
My 3 Favorite Ways to Eat Kale
1. Add it to smoothies!
I did this last night when I got home from yoga. I blended frozen banana chunks, frozen strawberries, frozen blueberries, a small leaf of raw kale, water and almond milk and copped dates.
I even topped the final (very large bowl) of smoothie off with mini shredded wheat bites. It added a nice 100% whole grain crunch that was surprisingly, delicious!
2. Braise that kale baby!
Trish the Dish's Kale Recipe (Loooove this!)
Prep time: 5-10 minutes
Cooking time: about 10 minutes
- 1 head curly kale rinsed, de-stemmed and ripped of chopped into roughly 1"x1" pieces
- 1 shallot minced
- 1-2 cloves garlic eminced (very finely sliced, not chopped)
- 1-2 C veggie broth
- sea salt and pepper to taste
Prepare all ingredients before cooking. Bring a large pan to medium heat and keep veggie broth next to the pan. Add minced shallot once the pan is hot and continuously stir (don't you dare leave that pan!). Once the shallot brings to slightly brown, add a small amount of veggie broth to remove the browning. Add garlic and continue to do the same for about 30 second or until you smell the aromatics being released from the garlic. Season with sea salt and pepper. Add the rest of the veggie broth and place the kale in the pan. Using tongs, toss the kale in liquid once evenly, reduce heat to low, cover with a lid and let cook for about 5 minutes or until kale is soft and bright green. Remove from heat and serve.
* Be careful to ensure there's enough liquid in the pan that the kale steams while covered.
** I love eating this with mashed potatoes and gravy!
3. Add kale to soups and stews.
Add small amounts of kale (or any leafy green) to large batches of soups and stews at the end of the cooking process. The kale can be fresh or frozen. Even a few tablespoons will add a tremendous benefit to your lentil stew, veggie chili or rice and beans.
Now I’d love to hear from you...
Take Control Now Question
What’s your favorite way to eat kale?
Answer by clicking ‘comment’ below.