Fall is officially here! Kale is in season. It tastes sweeter after a frost and grows well into the winter. It’s one of my favorite dark leafy green to use in Wicked Green Smoothies. Kale has quickly become one of my favorite greens – if you had asked me a few years ago, I would have wrinkled my nose and said “ewwww”.
By the way, kale is 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 “yuck”, 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?
Want the biggest bang for your buck in a nutritional sense? Kale is it. It scores 1000 (top score) on the ANDI score for nutritional density.
Here’s a few ways to make the most of Kale:
- add a handful (after removing the thick stem) to a Wicked Green Smoothie (there are lots of recipes listed on my blog).
- saute kale w/olive oil, minced garlic and almonds – yummy!
- add chopped kale to pasta like spaghetti, lasagna, penne
- mix up your favorite soup and sneak in some kale
- add a few torn up pieces to your salad or put it on your sandwich in place of the old standby iceberg lettuce
- craving chips? try Kale chips – pssst – there’s a recipe for them in one of my earlier posts