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5 Ways to Eat Kale
Kale is one amazing superfood. It’s crammed with vitamins A, C, and K, not to mention cancer-fighting antioxidants and metabolism-boosting fiber.
But once you get that big bagful of fresh, frilly kale home from the grocery store … what do you do with it? Don’t fret. Kale is easy to work with and eager to please:
All hail kale
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Kale salad. Tender baby kale makes an easy, healthy stand-in for lettuce. Grownup kale can, too: Just tear the stems out of the leaves and thinly slice them crosswise.
- Sautéed kale. Kale cooks fast—almost as fast as spinach. You can just tear out the stems, chop it roughly, and sauté it in a little olive oil for a few minutes. (Some people plunge it into boiling water first to make it even more tender, but you don’t have to.) A little lemon juice, crushed red pepper flakes, sea salt, and you’re done.
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Southern-style. Soul food doesn’t have to take all day. Simmer kale for just 10 minutes in a little water or chicken broth with sautéed bacon and garlic, and it will turn meltingly tender, smoky, and rich.
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Kale in soups. Throw a few handfuls of thinly sliced kale into just about any soup. It’s particularly great in minestrone and other bean soups.
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Kale chips. Even kale-haters (including kids) can get addicted to these. Tear out the stems and toss kale leaves with olive oil, sea salt, and pepper. Spread them in a single layer on a baking sheet and bake at 350 degrees for 10 or 15 minutes, until the edges brown
Kale is one amazing superfood. It’s crammed with vitamins A, C, and K, not to mention cancer-fighting antioxidants and metabolism-boosting fiber.
But once you get that big bagful of fresh, frilly kale home from the grocery store … what do you do with it? Don’t fret. Kale is easy to work with and eager to please:
All hail kale
- Kale salad. Tender baby kale makes an easy, healthy stand-in for lettuce. Grownup kale can, too: Just tear the stems out of the leaves and thinly slice them crosswise.
- Sautéed kale. Kale cooks fast—almost as fast as spinach. You can just tear out the stems, chop it roughly, and sauté it in a little olive oil for a few minutes. (Some people plunge it into boiling water first to make it even more tender, but you don’t have to.) A little lemon juice, crushed red pepper flakes, sea salt, and you’re done.
- Southern-style. Soul food doesn’t have to take all day. Simmer kale for just 10 minutes in a little water or chicken broth with sautéed bacon and garlic, and it will turn meltingly tender, smoky, and rich.
- Kale in soups. Throw a few handfuls of thinly sliced kale into just about any soup. It’s particularly great in minestrone and other bean soups.
- Kale chips. Even kale-haters (including kids) can get addicted to these. Tear out the stems and toss kale leaves with olive oil, sea salt, and pepper. Spread them in a single layer on a baking sheet and bake at 350 degrees for 10 or 15 minutes, until the edges brown
