Cooking with Kale

Cooking with Kale

Being the “Magical Veggie” in my book, Kale is so easy to get into our diets and it’s so good for you. Kale is loading with iron, fiber, vitamins K, A and C, and antioxidants. It’s also an anti-inflammatory food and is low in calorie. I was first introduced to Kale from my mom. When my aunt had cancer my mom cooked macrobiotic foods for her and Kale was a big ingredient in her diet. It can really be a delicious vegetable, it’s crunchy, not too strong, and mixes well with different dishes. The best recipe I have found for kale is putting it in a frying pan with a little bit of sesame oil and sprinkled with sesame seeds. It only takes about 5-7 minutes to cook on medium/high heat. I have also cooked kale with some olive oil and poured egg whites over it to make an omelet. You can mix in different veggies with it to top over whole grain pasta, or cook it as a side for chicken and salmon. The key is not over-cooking it, so that it stays slightly crisp and fresh (It doesn’t get mushy like spinach does when you cook it). I can’t even taste the kale when I put it in the Super Antioxidant Kale smoothie that I posted earlier (SO YUMMY.) I’m really happy to have discovered this superfood and I think it’s definitely worth a try!


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