Last year I started eating kale after a friend introduced me to kale chips. The chips weren't really that good, but I was surprised that the taste of the kale wasn't bad at all. I figured that since it was probably good for me (isn't that what they say about dark, leafy vegetables?) I should add it to my diet. After a little research, I realized that there are a lot more things going for kale than I knew! Here are some pluses for this leafy veggie:
1. Major source of fiber
2. Two powerful antioxidants
3. Anti-inflammatory help with omega 3 and Vitamin K.
4. Vitamin A
5. Vitamin C
For additional info and some more benefits, you can check out this link.
The way I like kale the best is super easy. Don't buy the kale that's in bags, but choose the greenest, freshest looking bunch you find. Simply strip off the stem (this keeps the kale from being bitter) and chop into bite-sized chunks. Put some olive oil in a frying pan and dump in the kale. Sprinkle with garlic salt and stir-fry several minutes until the kale is cooked, but still a bit al dente. It's OK if you don't like it - but if you do, what a great way to help your body out!
Kale is also a good ingredient for certain types of soups - I've always loved the Zuppa Toscana from Olive Garden which is full of kale. Here's a recipe that's very similar to one I use from Pioneer Woman. There are lots of pictures, but if you scroll down to the bottom, you'll find the ingredients and a simpler set of directions.
1. Major source of fiber
2. Two powerful antioxidants
3. Anti-inflammatory help with omega 3 and Vitamin K.
4. Vitamin A
5. Vitamin C
For additional info and some more benefits, you can check out this link.
The way I like kale the best is super easy. Don't buy the kale that's in bags, but choose the greenest, freshest looking bunch you find. Simply strip off the stem (this keeps the kale from being bitter) and chop into bite-sized chunks. Put some olive oil in a frying pan and dump in the kale. Sprinkle with garlic salt and stir-fry several minutes until the kale is cooked, but still a bit al dente. It's OK if you don't like it - but if you do, what a great way to help your body out!
Kale is also a good ingredient for certain types of soups - I've always loved the Zuppa Toscana from Olive Garden which is full of kale. Here's a recipe that's very similar to one I use from Pioneer Woman. There are lots of pictures, but if you scroll down to the bottom, you'll find the ingredients and a simpler set of directions.
