I’m working my way through the vegetable aisle, picking out items in no particular order. Recently I added big bunch of curly kale to my cart and started to explore its nutritional profile. I was blown away! This common, affordable leafy green is so high in nutrients its ridonkulus. One half cup of cooked kale, which clocks in at just 21 calories, is practically bursting with a boatload of the strongest antioxidants. Its got twice the RDA for both vitamin A and vitamin C–both key anti-wrinkling nutrients. It even has respectable servings of calcium, iron and fiber. But wait there’s more. There is evidence that kale is anti-inflammatory, offering a healthy dose of cancer fighting indoles. Even better, Kale preserves these nutrients after steaming, a stint in the microwave or stir fried.
Kale can be strongly flavored, a bit tough and is usually eaten in soups or stirred into potatoeto or beans. Tasty, but these dishes not really part of a modern daily meal plan. But there’s a new way to eat Kale that makes it quick and easy to get daily servings of this true beauty food. Called Kale chips, these are bits of kale that is tossed in a drizzle of olive oil and crisped in an oven. Martha Stewart website has a great super easy recipe:
*Preheat oven to 300F
* Wash and dry one bunch of kale and cut out the tough stem
* Break kale into 2 inch pieces and toss with one tablespoon of olive oil and a sprinkle of sea salt
* Spread the kale out on a baking sheet and cook for a total of 35 minutes. Every 10 minutes turn the kale bit over to brown evenly
To store, pack them in a lidded plastic tub.
These chips have practically zero calories. Not only do they deliver a delicious payload of nutrition, they’re an amazing substitute for the salty crunch of potato chips.
FYI- if you want to take them with you to snack on during the day, pack the chips in a little plastic container. They’re too fragile to travel in a plastic baggie.