My new favorite and also the only vegtable that I will eat at dinner is Kale! Thick, leafy, green Kale! I love it!
I used to only put it in my smoothies but a couple of weeks ago AJ and I tried it boiled with dinner. I seriously could not get enough of it.
Helpful Facts about Kale: (all from Wikipedia)
1. Get water to a rolling boil
2. Clean and Chop Kale (stem and all) then dump into the boiling water.
3. Boil for 5 minutes then pour in a strainer.
4. Add lemon and a little salt for taste.
5. enjoy!
Kale is now a new grocery store staple for our home. You should try it!
If you have other yummy ways to eat Kale please share!!
Helpful Facts about Kale: (all from Wikipedia)
- Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties; kale is also considered to be anti-inflammatory.
- Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium
- Kale contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties. Boiling decreases the level of the anti-cancer compounds; however, steaming, microwaving, or stir frying do not result in significant loss.
- Kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.
1. Get water to a rolling boil
2. Clean and Chop Kale (stem and all) then dump into the boiling water.
3. Boil for 5 minutes then pour in a strainer.
4. Add lemon and a little salt for taste.
5. enjoy!
Kale is now a new grocery store staple for our home. You should try it!
If you have other yummy ways to eat Kale please share!!
YUMM I love kale and that sounds delish! I usually have it in smoothies or sauteed, but I will have to try it boiled next time. Have you tried Kale chips? You just wash and de-stem the Kale, toss it with some olive oil and your seasonings of choice, and then spread out on a baking sheet and bake for 15-20 minutes at 325.
ReplyDeleteLook at you eating healthy :) I'm so proud!! I agree with Ash, Kale chips are quite delicious. Another great use of kale is Kale, Zucchini, and Pinto Bean Enchilada by DailyUnadventuresInCooking.com. These are super delicious!! We just had them the other night :)
ReplyDelete 1 teaspoon olive oil
1 jalapeno, seeded and finely diced
1/2 teaspoon ground cumin
2 small zucchinis, grated
salt and pepper
1 bunch kale, roughly chopped
1 can pinto beans, rinsed and drained
1 green onion, thinly sliced
1/4 cup fresh cilantro, minced
1/2 cup enchilada sauce (you can also use canned if you are in a rush)
4 tortillas, I used WW
1/2 cup Monterrey jack cheese, grated
Preheat oven to 350F. Heat a medium skillet over medium high heat. Add olive oil and jalapenos and stir for one minute. Add zucchini, cumin and a big pinch of salt. Cook the zucchini until it loses it’s liquid it will take about 3 minutes, meanwhile continue to stir it regularly. Add kale and stir until wilted. Remove from heat and stir in a good amount of pepper, beans, green onion, cilantro, and a tablespoon of enchilada sauce.
Now put together the enchiladas. To do this prepare the tortillas by warming them in a hot skillet for about 30 seconds per side. (Note: this is a step I frequently skip when I am in a rush.) In an 8×8 square pan spoon one third of the remaining enchilada sauce over the bottom. One at a time form each enchilada. Put one quarter of the filling and a sprinkling of cheese in each tortilla, roll up and place in casserole. When you have all four done spoon the remaining enchilada sauce on top and sprinkle with the remaining cheese. Cover with aluminum foil and bake for 30 minutes. Cool for 10 minutes before serving.