Have you ever been confused or overwhelmed by the amount of green leafy vegetables there are available at your regular grocery store these days? That used to be me. I’d see all of these leaves and, not knowing what to do, I’d end up just choosing my regular lettuce. Well – not anymore!! I have discovered that there are so many benefits to choosing something besides your regular green leaf lettuce, and kale is one of them.
There are many nutritious benefits that kale has to offer. It contains high amounts of Vitamin C, folic acid, calcium, iron and vitamin A, and vitamin K. In fact, in just one serving, you get more than your daily allowance of both vitamins K and A. And it’s a no brainer at only 18 calories in a 1/2 cup cooked serving.
Kale Facts:
- Kale is typically available year round, but is in season from December to February
- Kale is part of the cabbage family
- When choosing kale, look for a deep green color. Avoid any limp or yellow leaves
- The older the kale is, the stronger the taste, so make sure to choose the smaller bunches
Sauteed Kale
recipe from foodnetwork.com
- 1 1/2 pounds young kale, stems and leaves coarsely chopped
- 3 tablespoons olive oil
- 2 cloves garlic, finely sliced
- 1/2 cup vegetable stock or water
- Salt and pepper
- 2 tablespoons red wine vinegar
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
