Kale is my favorite dark leafy green to use in Wicked Green Smoothies. I had never eaten nor had any interest in eating kale prior to experimenting with smoothies. Actually, I didn’t like any of the leafy greens period. After looking into dark leafy greens, I wanted the most bang for the buck nutritionally, so to speak and kale quickly became my fave.
Kale is called a “super-green” as it’s very high in vitamin K, vitamin C, beta carotene and calcium. When you grind it up in a smoothie it releases sulforaphane which is a chemical with killer anti-cancer properties. Steaming, stir frying, microwaving, baking and grinding in smoothies keep the levels of this chemical high. Boiling will decrease them. Have you tried kale sautéed w/a little olive oil and garlic? Before you say “Eewww”, try it, it’s very tasty.
There is also a chemical in kale which helps boost DNA repair in cells and hey we all need to do everything we can to keep looking young, right?
A bit o’history – up until the end of the Middle Ages, kale was extremely common all across Europe. Even the ancient Romans and Greeks ate kale. During World War II in the UK there was a Dig for Victory campaign which highlighted kale as it was easy to grown and packed full of nutrients missing due to all the rationing of the time.
There are many leaf and color types:
Leaf and spear (a mix between curly and plain)
Curly leaf kale
Kale tastes sweeter after a frost and grows well into the winter.
Kale Chips are also fantastic and I’ve listed the recipe in an earlier post. Try them, and you will like them!