Kale, it’s what’s for dinner

Vegetables have not been high on my list of favorite foods. I have never gotten excited over a vegetable. So when I set a goal of increasing my veggie intake (ideally, my goal is 9 cups a day), I was a little intimidated. Also, it is best if there is a large variety. Quality is just as important as quantity. So, I’ve been trying new veggies and new recipes. It’s been an adventure and I already have some favorites. The first one I’m going to share with you is kale.

Kale, also known as leaf cabbage or wild cabbage, is very healthy for our bodies. My goal for the year is to eat food that is nutrient rich and good fuel for my body. You can read about some of the good things about kale here. I knew it was one of the first vegetables I wanted to try.

Kale Chips

I had heard about the wonders of kale chips before. I had even purchased a bag of kale once to make some. Yeah, those ended up in a compost pile. This time I was determined to follow through and make some. It’s easy to find a recipe for these. It’s really very simple. Here’s a recipe for you. I added some garlic salt instead of regular salt. We have been using Stonemill Garlic Salt with Parsley from Aldi’s and love it!

Kale Chips before baking

I was pleasantly surprised with the result. They were crispy and had a mild flavor. Don’t think of these as an exact substitute for a potato chip. They are not that but they are tasty. In fact, my belly wasn’t very happy after I chowed down on too many of these. As always, moderation is important! They didn’t stay crispy after the first day. But I still ate them as left overs because the seasoning salt made them tasty. I just added them to other things like chicken broth for a tasty soup.

Kale Salad

My absolute favorite way to eat kale currently is in a salad mix. I have found one at Trader Joe’s that I really like. It’s called Cruciferous Crunch Collection. It contains kale, brussel sprouts, red and green cabbage. I am not a salad girl. I have always tolerated salads but I really like this one. I think I’m a crunchy salad girl. This salad needs a lot of chewing but it is worth it. Look at all those high nutrient things in there. I add chicken, cut up steamed beets and chicken. Plus, I make my own mustard vinaigrette. It is currently my favorite workday lunch.

TJ’s Cruciferous Crunch Collection with Mustard Vinaigrette

Mustard Vinaigrette:

1/2 cup Extra Virgin Olive Oil

2 Tablespoons White Wine Vinegar ( I also use Rice Wine Vinegar)

1 teaspoon Dijon mustard (I probably use a little more)

Salt and Pepper or garlic salt (see above)

Mix together and dress your salad as desired.

I make this recipe up and kept it in the fridge for when I have a salad. Just make sure you let it warm up a bit so you can mix it well before using. Sometimes, I just make up a small amount in a container to take to work with me.

A little Kale makes everything better or at least healthier

I found that I can increase my vegetable intake by adding veggies to everything. Kale is actually something easy to add to a variety of dishes. I have added it to chicken vegetable soup. Since I try to have vegetables at breakfast I have come to enjoy this soup on cold mornings. I know I am weird. Also, I’ve added it to stew. My favorite recent add was to a sweet potato hash. I cut up an onion and sauteed it in olive oil until soft then added the cut up sweet potatoes. I cooked them for a bit and then added cut up kale. And let it all cook with the lid on until the potatoes were soft. Mmm, good and pretty.

Sweet potato hash with kale and onions

Kale is more versatile than I first thought. I look forward to trying more recipes. If you have any favorites, send them my way. I am always looking for new ideas.


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