Kale Is A Keeper

You know I’m always saying real food can have a positive impact in our

health and how we feel. Now I have discovered Kale. A friend was posting on

Facebook about her dinner, Kale Chips. I wasn’t familiar with the green.

I have seen it in the market. It’s a member of the cabbage family of plants. Broccoli, Cauliflower, collard greens, and brussels sprouts. They all have high nutritional value

and many health benefits.

High in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin,

and reasonably rich in calcium.

It doesn’t lose these nutrients when cooking. Said to be sweeter after freezing. Sounds amazing.

There are also flowering varieties that look great in the garden. These are also edible.

As I was saying about the freezer picking in fall after the first frost also tends to sweeten the taste.

I started looking around and recipes for Kale abound.

Do you recall when I said food can even manipulate our genes, Kale in on the list?

Loaded with Antioxidants, vitamins, and minerals. Sulforaphane, a chemical with potent anti-cancer properties especially present when minced.

I am starting with the Kale Chips. The recipe calls for Tamara. With wheat free Tamara it’s gluten free.

I found this on the Kroger’s website.

2 Tbs. olive oil.
1 clove garlic, minced (or more).
1 tsp. minced fresh ginger.
¼ cup silvered almonds
1½ lb. kale, trimmed and cut into 1-inch pieces.
2 Tbs. low-sodium vegetable broth.
1 Tbs. wheat-free Tamara.

Heat a large non-stick skillet over medium-high heat. Add oil, garlic, and ginger, and sauté 30 seconds. Add almonds, and cook 1 minute more. Add kale, broth, and Tamari. Stir-fry 5 minutes, or until kale is wilted but not soggy.

Borecole, as it’s also called, can be enjoyed in many ways. I say grab a bundle next time you shop! Plant some in the garden too.