January 28, 2013 by Jenn
Kale is a super-food, this we know. It’s packed with tons of vitamins like beta carotene, vitamin K, vitamin C, and calcium. The word on the street is that Kale also helps by blocking the cells from cancer growth… and it’s delicious. Two birds, one stone. By boiling this veggie, you’re removing a lot of the nutritional value but I’m about to give you 3 yummy ways to eat kale that help keep those vitamins intact.
This is the easiest recipe on the list because, well, you don’t have to cook the kale at all! Rinse your kale and dry very well. Remove the stem and use the leaves at the wraps. Slice an avocado, portabella mushrooms, and a few strawberries. Make tiny sandwich wraps and use a toothpick to secure. You might be thinking, strawberries?? If you haven’t had avocado and strawberries together, you’re missing out! It’s a staple for salads in my home.
All you need for this amazing side dish is 3 cups of kale, 1 1/2 cups vegetable broth, 2 Tbsp olive oil, and 1 Tsp crushed red pepper. Combine all ingredients into a large skillet. Use a spatula to make sure all kale is covered. Simmer in the pan, covered, for about 5 minutes. Remove the lid and simmer for another few minutes or until kale is soft and all the liquid has evaporated. (If it seems that the liquid has been absorbed before the kale is done, just add a little more broth so it won’t stick to the pan.) Sprinkle with a little salt and pepper and serve. Meat eaters feel free to use chicken or beef broth instead.
This is probably the most common way that kale is prepared. Put your kale into a casserole dish and drizzle 1 Tbsp olive oil and 2 Tsp sea salt over top. Bake for 10 minutes at 350 degrees and enjoy! Best snack ever.
Eat your greens!!
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