Kale is one kool kat when it comes to our green leafy vegetables. Dating back nearly 3,000 years, it was commonly considered lowly peasant food right through the middle ages. Brought to the U.S. in the 1600s, it was only cultivated commercially as recently as the 1980s! Its early claim to fame was in adorning many-a-salad-bar nationwide situated artfully around the salad fixins’ as decoration to look at instead of to eat. (Admit it, you’re now saying to yourself, “oh yeah. . .that’s what the hearty curly stuff was at ‘name your chain restaurant’!”)
Kale’s nutrients help promote a healthy heart and support a healthy immune system and the body’s natural detox system. Anti-inflammatory as well as helping with healthy blood clotting and bone health, kale is one green that we should be seeing more of in our diets on a regular basis. And speaking of seeing, kale also contains lutein and zeaxanthin, important antioxidants that work to help protect our healthy eyesight as we age.
Along with chard and spinach, kale in particular grows steadily regardless of the season. That’s good news since we’ve all heard we need more greens in our diets. It’s even among the few known gems of the winter and early spring season because it is so hardy and thrives with a little bit of climate stress. Some call it (I do!) the Queen of Greens for just that reason, so here are a few tips on getting that kale into your mouth in more ways than simply from the stove.
Whether you’re experienced or a newbie to this health-promoting, disease-fighting powerhouse, there are lots of fun ways to incorporate more kale into your menus. A nod to kale’s superfood cousin, spinach, Popeye would be proud.
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