I tried kale for the first time the other day, and it was delicious! I don’t know how I went so long without giving the green superfood a try! It has over 45 different flavonoids (antioxidants), and is perhaps the most detoxifying vegetable out there. The stem of some varieties of kale is almost magenta in color.
How can this deeply colored vegetable not be a superfood? Kale scores the highest (a perfect score) on the ANDI (Aggregate Nutrient Density Index) and NuVal (created by a panel of experts) scale.
One cup of cooked kale will give you over 1000% for your daily value of vitamin K. Kale is an excellent source of vitamin A, C, and manganese as well. Kale may help prevent cancer as it helps to repair DNA cells! Click here for further reading.
So, how do you cook kale?
First, Mr. Triathlete sauteed some onions, garlic, and a small amount of sausage for flavor in a large pot. Next, we peeled the leaves of the kale away from the stem because the stem can be tough (it is edible, but is bitter and you would need to cook it longer). We allowed the kale leaves to cook down with the onion mixture until soft (about 5-8 minutes longer). I deglazed the pan with a little white wine, and seasoned with a little salt and pepper.
Looks like a pile of cooked greens!
Other recipes I might try: Kale and Cabbage Gratin from FitSugar
Smitten Kitchen’s Crispy Kale
Sweet and Savory Kale
HomeGrown’s Kale Pesto
Garlicky Kale Crostini from Martha Stewart
Bean Soup with Kale