Kale

I’ve been a kale lover since the beginning of my time on this earth. I love kale so much I wouldn’t be surprised if my mom pureed it and put it in my bottle so I would drink my milk. I also love collard greens but that’s another story.

Kale comes in many varieties and is part of an extensive plant family that includes broccoli, bok choy, brussel sprouts, watercress, cabbage and of course collard greens. It is also the alphabet soup of nutrients including Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E, Vitamin K, Carotenoids, Flavonoids, Glucosinolates, Fiber, Omega-3 Fatty Acids, Protein, Calcium, Copper, Iron, Manganese, Magnesium, Phosphorus and Tryptophan. Ridiculous right? So let’s eat Kale!

Some people say they just don’t like kale. So how do you incorporate this nutritional powerhouse into a family diet? Change is hard for people. My husband swore he would never eat kale, then one day I served him a smoothie with kale, bananas, blueberries, coconut milk and cashew nuts. He loved it and now makes them for himself every day.

In order to make sure your loved ones have a good kale experience, it’s important to learn how to purchase, store and prepare kale. Keep kale in the garden (yours or your farmers) until you are ready to use it. Store bought is good too, just remember after four or five days in the refrigerator it starts to lose nutritional benefits and from my point of view taste.

To learn more about kale and for a generous list of recipes refer to a book written by Stephanie Pedersen, Kale, the Complete Guide to the World’s Most Powerful Superfood.