We love leafy greens here at Vibrant Wellness Journal, and none are loved more than kale. Here are 15 kale recipes to make you too fall in love with leafy greens!
Kale is a member of the Brassica family, which also includes mustard greens, turnips, collard greens, broccoli, cabbage, cauliflower and even wasabi! This family is known for it’s wonderfully broad nutritional profile– it’s quite literally one of the best things you can put into your body.
Kale is a great source of iron, fiber, calcium, micronutrients, high in carotenoids and other anti-oxidants, and is well-known for its powerful healing properties due to its high sulfur content. Not only that, it tastes great raw, cooked, blended, or juiced. In her lovely garden + food book, Vegetable Literacy, Deborah Madison notes in her specifically eloquent way, “as with other challenging cruciferous plants, [kale] is one of the vegetables we should enjoy eating.” Here are ten kale recipes to encourage you to enjoy this fabulous green.
The favorite green in our kitchen is dark, elegant lacinato kale, but any variety will work with all the kale recipes here. Be sure to choose leaves that are vibrantly green, slightly squeaky (see our kale salad video to see what this sounds like!), and free of critters. Kale leaves are often home to aphids and the spiders that eat them, and there also might be some soil on the leaves.
And here are our tips to making your kale stay fresher, longer: when you bring your kale home from the market or store, stand it up in a large bowl/cup of water (just like cut flowers). This helps the leaves spring back to life and ensure longevity in the refrigerator; sometimes the kale needs just an hour, sometimes longer. If it’s very hot outside, be sure to keep an eye on them so they don’t wilt!
Always give leafy greens a quick shower before placing into a plastic or reusable bag. Kale and most other greens will keep well for about a week; be sure to give every leaf a good wash before eating.
Enjoy the green goodness, friends!