Life & Style
UNITED STATES—I’ll be the first to admit it. I was never a fan of greens. I would eat them if cooked, but it was not something I had to have in my diet. I was always a fan of salads, but kale was something new to me. I recall vividly being in my Human Nutrition and Foods class in college and having my professor discuss her love of kale and how she would bake the veggie in the oven to create kale chips.
The veggie is a member of the cabbage family, including vegetables like broccoli, cauliflower and collard greens. The use of oil or juices like lemon causes a change in the flavor of kale, but when baked it takes the consistency of a chip. The veggie is so important because of the countless nutrients that it provides to the body.
It’s high in beta carotene, vitamin K, C and an abundant source of calcium. It has the ability to help boost DNA restructuring of cells and helps to halt the growth of cancer cells. Kale is quite a fibrous veggie so be careful not to eat the stems. As an important note, this is a veggie like many others you do not want to boil or you risk losing many vital nutrients.
As a tasty treat, kale is a great substitute for the leafy lettuce if you want to indulge in a salad. If you want a salad unlike any other, take kale, broccoli slaw, dried cranberries, sunflower seeds and a sweet tangy dressing and you have a salad unlike any other.
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