Welcome to another “Ingredient of the Week” post. This week I’m going to talk about kale.

So I know I live in a bubble where green leafy things are just another part of everyday life and that some of my friends and family have barely heard of kale, much less eaten it, commonplace as it is. While I can understand being a little weirded out by the curly dark green stuff, it’s totally delicious and packed with nutrients like vitamins A and K and fiber. It’s also very approachable once you know how to work with it.

First, make sure you wash and dry kale well. Then you want to separate the leaves from the stalk. I’ve heard it described as “spinach with heft,” and you can use it in a lot of the same kinds of dishes in which you’d use spinach: soup, salads, pasta, and smoothies.

split-pea and kale soup

pasta with white beans, roasted pepper, and kale

green smoothie made with kale

You can also make kale chips. Try doing that with spinach. 

It’s very easy—drizzle washed and dried kale with a little olive oil and sprinkle with salt. Bake at 350 degrees for 10-12 minutes or until crispy.


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