Kale is a type of vegetable commonly used in grain dishes, pastas, salads, and much more!
The flavor profile for kale can be described as fiberous and grassy.
Kale contains over 19+ nutrients including 10 vitamins and 9 minerals. Kale is also low in sodium and trans fat free.
Uses For Kale
- Grain Dishes.
- Sandwiches, Burgers.
- Side Dish.
- Soups, Stews.
- Look for bright, crisp leaves that are free of blemishes and wilting.
- Trim the stems of your kale, then store the leaves in a loose plastic bag in the crisper drawer. Never wash your kale until you’re ready to cook it—it will only soften and get mushy.
- Kale can be eaten raw if desired, but it becomes even more delicious when cooked.
- Sauté kale in a bit of oil until tender for a tasty side dish.
- Try roasting it with olive oil and salt at 425°F for 10-15 minutes to make kale chips for a quick snack.
- High in fiber.
- Low in sodium.
- Excellent source of 6 micronutrients.
- Good source of 4 micronutrients.