Although I’m a blogger, I spend way more of my time reading what other bloggers out there have to say. I often try new products, produce, and workouts because it comes highly recommended by someone whose opinion I trust. Sometimes, I find something that I absolutely love, and other times, not so much.
Since you are here reading my blog, I can (mostly) assume that you read others as well. It will come as no surprise that kale is mentioned in a lot of other blogs because, nutritionally, it’s pretty freakin awesome.
According to WebMD,
One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients.
Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.
Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.
So the next time I hit up the Whole Foods salad bar and saw a massaged kale salad, I was all over that. I took several bites and…
I hated it. I don’t think that it was “massaged” enough because it was really tough and I felt like I literally couldn’t choke it down because it tasted so dry and would get caught in my throat. It didn’t, however, stop me from trying it again and again, but I still didn’t like it and ate it solely for nutritional benefits. At this point, I still had not been brave enough to try using kale at home. Kale intimidated me somehow.
While at the grocery store stocking up on my usual broccoli and peppers, I happened to walk by the kale and decided it would be my day to find a way to make kale and like it. The recipe I ended up using (shared below) was so good that I ended up going back to the grocery store and buying all of the kale because it was only $0.99 a bundle.
I generally turn to The Food Network website when I need good recipe ideas, and the Sauteed Kale recipe from Bobby Flay was a winner. It turns out that I LOVE kale when it’s sauteed, and it’s so easy to make. It doesn’t get that weird slimy texture that sauteed spinach takes on. Instead, it retains its bite and absorbs a ton of flavors. I didn’t fully measure out the ingredients and replaced the red wine from his recipe with the juice from a fresh lemon, and it was wonderful. Without further ado…
Sauteed Kale (original recipe via Bobby Flay)
- a large bundle of kale; leaves and stems coarsely chopped
- 2 cloves of garlic
- 3tbs olive oil
- 1/2 cup vegetable stock
- salt and pepper (to taste)
- 1 lemon
1. Heat the olive oil in a large saucepan over medium heat. Add minced garlic until aromatic.
2. Turn up the heat to high and add in the chopped kale and vegetable stock. Toss to combine.
3. Put on the lid and let cook for 5 minutes. Remove lid. Your greens should be a really nice, deep green.
4. Season with salt and pepper to taste, squeeze in the lemon juice, and combine to really freshen up the flavor.
5. Serve and enjoy!
My favorite way to eat it has been to top a hefty pile of sauteed kale with Sriracha hot sauce and 2 dippy eggs.
Before you give up on a veggie, try preparing it in a new way. You never know if you’ll find your new favorite vegetable!
P.S. I got new glasses today! If you follow me on Instagram (fitontherocks), you’ve already seen the photo, but here are my new semi-hipster-ish glasses from SEE Eyewear