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. )

Raw Red Kale- just as tasty! Beautiful, deep purple.

Nutritional facts about kale:

In 1 cup of kale:

Calories: 36

Protein: 2.5 g

Fat: 0.5

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)

Red Kale Khips

Green Kale Khips (poor lighting for the pic though!)

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!

3 thoughts on “wisdom.kale.wednesday.

    • If you like kale, you will definitely have to try the chips! Because oven temps vary, it may take a little longer to make them cripsy! I usually just feel the edges. If they make a crisp, crinkly sound, you know they are done! Let me know what you think when you try them!

  1. Pingback: Spicy Shrimp and Beans with Polenta | basal | evolution

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