Yes, you caught me. I am trying out a “theme for the day” this week. Let me know what you think. I’m diggin it so far.
Regardless, I am having a blast researching about so many different things. I hope I am enlightening you in one way or the other.
So far we’ve had “media.monday,” “thoughtful.tuesday.”, and now “wisdom.wednesday”–which will highlight a vegetable!
The veggie of today is Kale!
The recipes will be for“Kale Khips” and “Sauteed Kranberry Kale”
(Spelled with a “K” to try to be katchy and kute….too far? Ok, I’ll stop. )
Nutritional facts about kale:
In 1 cup of kale:
Protein: 2.5 g
Saturated fat 0.1 g
Carbohydrates: 7.3 g
Fiber: 2.6 g
Did you know?
Kale is also known as “borecole.”
It is a type of cabbage.
So why should you eat kale?
It contains twice the level of antioxidants (beta-carotene, lutein, and zeaxanthin) contained in other leafy greens.
1 serving of kale contains 8 times the daily value of Vitamin K and twice the daily value of Vitamin A!
How should I eat kale?
I have two favorite ways to eat kale!
Recipe 1: Kale Khips
Preheat oven to 400.
Roughly chop kale; then clean.
Place kale on a baking sheet and drizzle 1 tbsp of olive oil (per bunch) on top (more or less to taste).
Sprinkle with salt (amount=preference).
Bake kale for 5 minutes; then stir/flip with wooden spoon.
Bake another 5 minutes.
Take it out of the oven and enjoy a side of krunchy kale khips!
(Recipe 2– below pics)
Recipe 2: (not pictured) Sauteed Kranberry Kale
Saute chopped onion in 2 tbsp of olive oil in a large saute pan.
Add 1 tbsp of vinegar and 1 cup of chicken or veggie broth.
Add 4 cups of kale.
Cover and simmer for 5 minutes.
Throw in 1/4 cup of dried cranberries for a bite of sweetness!