Courtesy of Worlds Healthiest Foods
Pretty impressive, huh?
Now that you know the nutritional profile on Kale, here’s what you really need to know.
- Kale is an excellent source of antioxidant vitamins A, C, and K, (as noted above) including beta carotene and lutein.
- “Antioxidants help fight disease-causing free radicals in the body, warding off inflammation and chronic disease – including cancer.”
- Lutein is important to eye and skin health
- Beta carotene reduces sun sensitivity and may also reduce your risk of breast cancer, lessen the effects of macular degeneration and stall the progression of osteoarthritis
Real Simple Magazine
Recently, I’ve been making kale salads for lunch. It really does make for the best “lettuce.” I can prepare my whole salad the night before, dressing and all, and the leaves don’t get soggy or wilt. I actually recommend putting the dressing on the night before so it has some time to soak into the leaves, making them a bit more tender. This Caesar salad from Real Simple was the best I’ve probably had.
I’ve also made these Baked Parmesan Kale Chips. Men and kid approve.
How do you eat your katchy kale?
I have to say, when I was still cooking regularly in restaurants (15 years ago), kale was seen as mostly for decoration around an ice table or for garnish. At least until I started experimenting with it by sauteing it with things like watercress, chestnuts, duck sauce and Mandarin oranges. Then we started to appreciate it. And as you said, it can be a terrific caesar salad. I prefer to soak mine first, then drain it really well, which softens it just a little. Dear Kale: I’m sorry I misjudged you
I loveee love love kale! I try to saute it a lot to break down the roughness. Making chips is always good too, I burned my last batch..so I must try again!