Nutrition experts can never stop saying, “Eat more dark green leafy vegetables”. If you’re struggling to come up with a green beyond spinach, maybe it’s time you tried kale.
According to the CDC, kale was brought to the US in the 1600s by English settlers. It can grow in rather cold temperatures and is a great source of vitamins A and C. Two cups of raw kale – which cooks down to about 1/2 cooked kale – has 3 grams of fiber for just about 50 calories.
What do you do with kale? Use it as you would spinach, or try this quick and easy recipe for kale chips, compliments of cookbook author Marie Simmons:
- Preheat oven to 400. Rinse kale thoroughly, pat dry and devein by slicing leaves off of the fibrous stem. Discard stems.
- Chop kale and toss with a tablespoon of olive oil, salt, pepper and red pepper flakes.
- Spray broiler pan with nonstick spray and bake kale for 10-15 minutes – or until crispy.
- Enjoy your flaky kale chips that literally melt in your mouth!