As it turns out, kale is in vogue right now for a good reason – it is incredibly healthy (and delicious too!). Kale is available year round, but it tends to be the tastiest in the late fall/ early winter (after it’s been exposed to some cold weather or even a frost).
When you prepare kale, make sure and remove the stalks – they are edible, but bitter and chewy. Although kale will last quite a long time in the fridge, it does become more bitter as it ages.
Want to eat a LARGE serving of something for very little in the way of calories? A cup of kale has only 33 calories, 1 gram of fiber and is chock full of folate, potassium and calcium. It’s also very rich in anti-inflammatories – good stuff!
Kale is super versatile – you can treat substitute it for spinach in pretty much any dish (or saute it like you would spinach). I have a few tasty dishes that I strictly use kale for, and I’ll share them this month. One of our favorites is this Kale Pesto – it is simple and oh so yummy!
So if you haven’t been brave enough to give kale a go, I encourage you to go buy a bunch at the store or farmer’s market and try some new dishes this month!
Need inspiration in getting dinner on the table each night? Learn the magic of menu planning in my e-course “Menu Planing Made Easy.” Thanks to my fool-proof method, I can smell the posole bubbling away on the stove – I had all the ingredients on hand, and it’ll be ready to enjoy this evening!