Did You Know… Kale
Kale is basking in the glow of its more than 15 minutes of fame. From kale chips to kale salads, this delicious, versatile leafy green will quickly become part of your permanent grocery list. Kale is one of the best sources of vitamin K, an excellent source of vitamins A and C and home to a host of antioxidants. Some research has shown that kale may help prevent cancer and reduce inflammation. It is also a good source of fiber, which has generally been shown to help lower cholesterol.
Ready to buy this superfood? It’s in season from mid-winter until early spring, though you can usually find it year-round. Look for brightly colored leaves and stems without blemishes, and store in an airtight bag for 5-7 days in the fridge. When you’re ready to use it simply rinse, remove the stems and chop. Try both varieties, the curly variety and the flat leaf type referred to as Tusacn, lacinto or dinosaur kale.
One of my favorite kale salads is the Weekend Glow Kale Salad from Angela at Oh She Glows. The lemon-tahini dressing is addicting, and quite delicious drizzled over salmon. Another favorite is from my friend Anja at One Bite Rule. It’s also easy to make your own kale salad – remove the stems, chop the kale, use your hands to massage the dressing into the leaves and then let them sit for 10-15 minutes before adding the rest of your ingredients. A knife-less tip to remove the leaves from the curly variety – hold the leaves in one hand, the stem in the other, and pull.
- Sautee with ginger and sesame oil
- Steam and serve with mushrooms seasoned with thyme
- Add to your favorite winter soup
What’s your favorite way to eat kale?