Kale, glorious kale.

August 2, 2010 at 10:37 am Leave a comment

In the past few days I have been experimenting with kale. I know what you’re thinking, kale is bitter, it’s hard to chew through, and you thought I was in a relationship with spinach already. Well, I’ve decided to open my eyes and heart to this leafy green, for many reasons, but mostly because it makes me feel really good about myself.

Kale is chock full of nutrition and has been shown to protect against cancer, cataracts, emphysema, and rheumatoid arthritis. It’s packed with beta-carotene, vitamins A, C, E (the all-important antioxidant), and K, iron, manganese, calcium, lutein, potassium, and the phytochemicals sulforaphane and indoles (which research shows may be the keys to fighting cancers). Besides all of that, kale is also a really awesome source of fiber — which, we all know Americans lack in a big way due to our hyper-processed food culture.

For this episode with kale, I chose to make it two ways. The first was to season it up and turn it into spicy roasted kale “chips.”

Doing that is super simple. All I did was wash off the leaves (which you should do really well since organic kale leaves tend to hold in a lot of dirt and grime), toss them in a bowl with olive oil, salt, pepper, cayenne, chili powder, and a dash of honey (to bring out the spice), and bake them on a cookie sheet for about 20 minutes at 350*.

You want to bake these guys up until the edges are nice and brown and their bite gives you a good crunch. Simple and good — and still nutritious.

My other kale recipe was to make an easy salad with the leaves. In its natural state, kale has a pretty bitter taste to it and the leaves can be kind of tough to bite through — a far cry from the satisfying crunch of a romaine. That being said, made into a raw salad, kale can still be tenderized just by taking care to really massage the oil or dressing into the leaves before tossing it with other veggies.

I coated mine with sesame oil and soy sauce and had it with some chopped celery and alfalfa sprouts. It was accompanied by another Tempeh BLT sandwich. Yum. Definitely worth trying out.


Entry filed under: Meals.

Weekend in the Vermountains Simplicity

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“It’s an empowering idea. The entire goliath of the food industry is ultimately driven and determined by the choices we make as the waiter gets impatient for our order or in the practicalities and whimsies of what we load into our shopping carts or farmers’ market bags.” - Jonathan Safran Foer ..............................................................

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