ALL HAIL TO KALE!
Okay, so we all eat our Spinach, at least most of us, but how many of you out there regularly partake in Kale? Kale is one of those really great foods that is vastly under-eaten and under-appreciated in current American cuisine. This dark green leafy vegetable is rich in vitamins (most notably Vitamin K, Vitamin A and Vitamin C), iron and calcium. It is high in fiber with natural cholesterol lowering properties, and is reputedly high in anti-oxidants with anti-inflammatory and anti-cancer properties to boot. Best yet, it is low in calories-under 50 calories in 1 cup (cooked). So why you ask is it not a mainstay in the average diet?
Probably somewhere along the way you were served kale which was over-cooked or otherwise improperly prepared and vowed to never eat it again. On the other hand, maybe it's one of those food you have never tasted because you assume it will be, well, yucky. Au contraire! This veggie is great tasting and great for you, and by all means worth a try.
There are several different types of kale, each having a little different flavor. The two main types are plain leaf and curly leaf kale. Kale is in season during Winter and Spring, but can be found everywhere pretty much year-round.
Plain: Smaller leaves will be more tender and mild in flavor than the larger leaf variety
Curly: Stronger flavor, with a peppery taste
One of the easiest ways to reap the benefits of kale is to chop it and steam it for 5 minutes. Top with butter or margarine, salt and pepper (alternatively, try Jane's Krazy Mixed up Salt or Morton's Natures Seasons), garlic, lemon juice, or a combination of the these. It may also be topped with vinegar or vinegar salad dressing.
Kale can also be baked or roasted, stir-fried, or made into soup or salad. Try a few of the recipes below and see if you won't be eating this veggie as often as your spinach or broccoli!
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