No, I’m not talking handsome men named Kale but gorgeous vegetables! With the cooler weather, these babies are thriving in my garden and I’m using them in everything from soup to salad. Kale is packed with Vitamin K, A, and C. In fact, one cup of cooked kale has over 1000% more vitamin C than spinach. Add 3 grams of protein and you’re golden.
Salad is an easy option for this vegetable, but cooked kale is easier to digest. Cooking–steaming kale in particular–helps with its cholesterol lowering ability. Hot soup counts, doesn’t it?
My new favorite way to eat kale is in chicken soup. I made this homemade version the other day and with a few dashes of Parmesan cheese, the combination is to die for. Reminds me of wedding soup, sans meatballs.
For a quick snack, try kale chips. They’re easy and delicious. Simply brush the leaves with olive oil, salt and pepper and roast until golden brown.
Of course, you remember my kale scramble, don’t you? This meal graces my breakfast table at least once a week. Because it’s delish–and, I have that much kale.
If you’re not growing kale, give it a try. And if it’s TOO cold outside, don’t worry. Kale works great for containers, allowing you to easily bring the fresh greens inside!