If you’re a bit of a health nut like me, you probably already know the health benefits of kale. This dark leafy green may have been flying under the radar for a while, but now its reach has expanded from the alternative health food markets to the shopping baskets of all kinds of people.
The trouble is, while we know this low-calorie roughage will provide us with vitamins A, K and C, plus fiber, manganese, magnesium, potassium, calcium and iron, we’re not sure what to do with it. Bitter raw, it’s not a good salad go-to, but there are ways to incorporate this super food into all your meals.
Kale? For breakfast? It’s actually not as surprising as cookies for breakfast. You can mix fresh or frozen kale into a smoothie without tasting its flavor or texture – add super-sweet fruits like pineapple, nectarines and plums to cancel it out. Throw in half an avocado for a delightfully creamy texture.
At lunchtime, you can incorporate kale into quesadillas – just make sure you steam it first to get the leaves wilted, since they tend to be crunchy when raw. Kale is also a great addition to soups because it takes the textural and bitter edge off.
You can also chop up some kale, spread it on a cookie sheet and sprinkle it with olive oil, salt and pepper, and bake it until crispy for some tasty kale chips – health food disguised as junk! Delish!