Just like the rose is the queen of flowers, kale is my king of veggies! This dark green powerhouse leaf is packed full of iron, calcium, vitamin K and Carotenoids. It also gives you a nice dose of chlorophyll which aids blood in carrying oxygen to our cells and tissues (great to take when traveling). There are endless ways to prepare kale but I’ve provided you with three very different ways to get you started—a raw salad, a warming garlic saute and crispy kale chips.
Happy healthy eating!
Raw Kale Salad with Toasted Pine Nuts and Currants:
*1 bunch Lacinato/Dino (pictured, above right) or Curly Kale, coarsely chopped with spine discarded
*1/4 cup toasted pine nuts
*1/4 cup currants or dried cranberries
*good drizzle of sesame oil and balsamic vinegar
*fresh sea salt to taste
This is so easy and packed full of all the natural occurring nutrients because it is in its raw form! Discard the spine of the kale and roughly chop the remaining leaves. Toss in large bowl with enough sesame oil and balsamic to massage all the leaves in a light coating. Set aside and let sit for a few hours.
Warm a frying pan on medium heat. Place pine nuts in the frying pan paying careful attention to prevent burning. Toast the nuts until they turn a nice golden brown or become fragrant. Stir occasionally with wooden spoon to prevent burning.
Once your kale has sat in the oil and vinegar enough to relax, add pine nuts, currants and fresh salt. It’s as simple as that! Don’t forget to chew your food! This will aid in the digestion process making it much easier to ‘stomach’.