Ah, kale. Much like the beet, it can be either loved or hated. I'm still new to the whole kale trend. I definitely was not a fan at first, and I'm still coming around to this dark, bitter green, but I know how good it is for me, and I tend to come around more quickly to something I know that will be beneficial to my health. 


Kale might be described as the superfood. Check out all the good things one little cup of kale has:

  • 33 Calories
  • 0.6 grams of Fat
  • 0 Cholesterol
  • 329mg of Potassium - helps heart, brain, kidney, and muscle tissue health
  • 2.9g of Protein
  • 10% Daily Calcium intake
  • 206% Daily Vitamin A intake - strong eyes, vision, helps heart, lungs, and kidney function
  • 134% Daily Vitamin C intake - antioxident nutrients
  • 684% Daily Vitamin K intake - fights cancer risk
  • High in Magnesium - helps prevent high blood pressure
  • High in Iron - has more iron / calorie than beef AND without all the cholesterol

Basically everything good comes from kale.  But how do you get around the bitterness if its not your cup of tea?  Several ways.

Use it in smoothie ingredients.

Replace any dark leafy greens in other recipes with kale.

Chop it up super small and add it to pasta sauces.

Chop it up super small and add it to soups.

Chop it up super small and add it to curries.

Add a handful to basil or parsley you're using in a pesto.

OR, if you like it:

Kale chips are always popular - toss with a little lemon juice and spread flat on a cookie sheet, baking at 350 until crispy (curly leaf kale is best for this).

Kale wraps - cucumber, bell pepper, tomato and hummus wrapped up in a kale leaf.

Kale roll ups - kale stuffed with lentils, rice, quinoa, and onions, rolled up, covered in tomato sauce, and baked for 45 minutes.