Go Green for Spring: Kale


I’ve blogged before about how obsessed I am with kale.

Seriously. This stuff is awesome.

Not only does kale lower your cholesterol, and help detoxify your body, it also is believed to reduce your risk of cancer.

Popeye should have carried around cans of kale instead.

(Juicers: Did you know that kale is actually better for you steamed than raw?)

Choosing Kale
Kale is in season from mid-winter to early spring. Look for bunches that have small, tightly curled leaves. The color should be a deep green, and stems should be stiff not rubbery.

Using Kale
Store the kale unwashed in the refrigerator for up to 5 days.

The stems of kale tend to be tough, so you will generally remove the stems before cooking.


1. Fold the kale leaf in half, like a taco.


2. Slice along the back rib with a sharp knife to remove the stem.


3. Lay two or three leaves on top of each other…


…and roll them up together.


4. Slice through the roll to form bite-size pieces.


*Please ignore all the weird shadows on my hand. My kitchen has the worst lighting.

I usually wash the kale between steps two and three. Wet kale is easier to roll and slice for some reason.

Need a recipe for kale?
Try Warm Kale and Quinoa Salad
Or check out Kale Salad with Creamy Almond Ginger Dressing

Any other yummy kale recipes? Put the link in the comments and I’ll add it to the list!


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