Eat Savvy This Month with Kale

We've become quite fond of kale over the past few months. Well, I have anyway, and it's rare that I leave a grocery store these days without a bunch of the large, leafy greens peeking out from my shopping bag.

Did you know that kale is ridiculously good for you? It's chock full of anti-oxidants, anti-inflammatories, and loads of vitamins. While slightly bitter in taste if served raw, it pairs well with almost any other food, making it extremely versatile in most cooked dishes. For the sake of the kids, I like to cut my kale into thin ribbons, free of the stems and centre ribs, making it easier to eat. In some cases, like the photo above, I chop it finely into kale "herbs" so not only is it an ingredient, but also a garnish.

This month I put together four recipes for the Eat Savvy edition of the Savvy Mom newsletter.  Happily, in my role as food editor, I get to oversee the recipes in this section, and I think we came up with a nice variety for January. If you're interested in exploring kale a little further, head on over to Savvy Mom and check out the Turkey and Kale Enchiladas and the Kale and Sausage soup.  

I'm curious though, is kale something you're adding to your dinner table more often?  I have to admit it wasn't on my radar until last year, and while I know that the most popular way to serve it is via kale chips, I prefer mine embedded into a regular recipe.

 

Comments

[Paula]

I haven't tried Kale as yet but I do know how healthy it is for you. You have created some lovely ways to incorporate it into one's diet.

[Courtney]

Love kale! M. will eat kale chips so we make those fairly often but I also make a cheesy kale & black bean bake (from a low GI cookbook) that's really good and I sometimes use kale in my green smoothies instead of spinach.

[Brandy]

I made the yummy enchiladas tonight and the soup is on the menu for Friday. You have made me a lover of kale!

[Jan Scott]

Yay!  Im so glad you liked it, Brandy....