Kale is wonderful. It’s versatile; easily suited for salads, smoothies or baked/dehydrated into ‘chips’. Moreover, kale is one of the most nutritionally dense foods on the planet; low in calories but high in the good stuff. There are many different types of kale including curly kale (the most popular in supermarkets), lacinato kale (also known as dinosaur kale), redbor kale (the prettiest, in my opinion-it’s purple!), red russian kale (the stalks are a beautiful red), and siberian kale (enormous, durable leaves)- to name a few. Many other varieties exist (over 50) and some are flowering- though these tend to be more bitter.
Time for the Kale Fun Facts!
(feel free to repeat ‘aw kale yeah!’ after every fact- either silently, or out loud to friends/family/strangers in the coffee shop)
One cup of kale contains four B vitamins, fiber AND protein- energy, digestion and muscle, check.
Kale is often said to have a ton of Vitamin A, but it actually contains a ton of an antioxidant, beta-carotene, that your body can turn into Vitamin A
Vitamin C is abundant in kale; more so than most vegetables
Anti-cancer ingredients are rampant in kale
Kale is high in antioxidants which help rid the body of free radicals and counteract damage already done
Kale doesn’t contain much fat, but the fat that it does contain is mostly omega-3’s
Copper, magnesium and manganese are found in kale- all are necessary nutrients that are often hard to fit into our diet
Studies have shown that kale helps to lower cholesterol
Kale is an anti-inflammatory food
Sustainability is important to kale. Well, maybe not, but it is a sustainable plant to grow boasting a low environmental impact and a relatively short maturation period (roughly two months from seed to harvest)
Now that you’re armed with information, go tackle some kale with your utensils! Throw it into a smoothie, make it into a salad (massaging the leaves helps remove bitterness), make tuscan white bean kale soup, sautee with other vegetables, layer into lasagna or dehydrate into chips*.
*Note: Kale chips can be made in the oven, but they tend to go from raw to burnt to a crisp very quickly. Dehydrating kale chips is your best bet.