My favorite color is green. I like this color because it reminds me of spring, sustainability, and one of my favorite vegetables, kale.
For a long time I thought kale was bitter and was only edible to small herbivorous rodents. Fortunately, I gave it a second chance…and learned how to properly cook it in the process.
Some kale recipes I’ve experimented with:
My latest adventure in kale was inspired by 101 Cookbooks.
If you’re a pesto lover, you will approve of this easy recipe [20 minutes tops!]. I opted to use feta cheese and whole wheat penne, but I’m sure the original recipe is delicious as it stands.
Nutritionally kale is pretty fantastic:
- contains phytonutrients that may help prevent cancer
- increases production of enzymes involved in detoxification
- excellent source of pro-vitamin A
- excellent source of antioxidant vitamin C
- good source of fiber (1 cup cooked = 10.4% DV)
- very good source of calcium (1 cup of kale supplies 93.6 mg of calcium, 9.4% of the daily value for this mineral)
- good source of copper, vitamin B6, and potassium
Read about raw vs. boiled kale nutrition here.
All that green also justifies homemade blueberry ice cream.
What’s your fave way to eat kale?!