Just one cup of kale contains about 100% of your daily requirements for vitamins A, C and K. This one cup provides anti-inflammatory benefits as well as phenomenal cardiovascular support. It is rich in lutein and zeaxanthin, for healthy eyes. Kale is also a great source of potassium, iron, phosphorus and manganese – as well as over 45 different varieties of antioxidant flavonoids that lend themselves to cancer prevention! And....not only is it a beautiful rich, green color, IT TASTES AWESOME!!!!
But, how do I use kale? I use it in veggie stir fry, egg/veggie scrambles, soups and of course, yummy kale chips! The kale wilts like spinach when you cook it in the stir fry, scramble and soup. It crisps in the oven like a "chip".
For the egg scramble, add it before the eggs, along with your other "harder" veggies, sauteing it in the olive oil until it just starts to wilt. And for the kale chips, here is the "recipe", 'cause I know you're all dying to try them. (and btw...even picky Taylor LOVES kale chips!)
I buy fresh kale, not bagged kale. I do not care for how they cut the kale in a bag and I think fresh tastes better, of course! Preheat the oven to around 350 degrees. Tear off the green leaves from the stem, then tear them into "chip size" pieces. Place the kale on a cookie sheet. Drizzle with olive oil. Top with a sprinkle of garlic salt and pepper, if you wish. Bake in the oven until the kale reaches your desired crispiness. The kale can go from soggy to burnt very quickly. Cooking the kale only takes about 10-15 minutes usually. Let cool, then serve. Yummy!!!! Great way to satisfy the crunch/salt craving AND get a TON of vital nutrients for your health!
ENJOY!!!
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