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Ah Kale, what a bitter but amazing vegetable. In the same cruciferous family as broccoli, brussel sprouts & other vitamin-packed vegetables, Kale has been dubbed a superfood due to its particularly high concentration of nutrients and antioxidants. Kale has high levels of Vitamin A, C, K, calcium, magnesium, potassium, folate, & fiber, which make it great for eye, bone, and heart health.
If you are like me though, you may have had an unpleasant experience eating a Kale salad. Here are some tips & tricks for getting the most from these bitter but nutrient-dense leaves:
- Eating Kale raw keeps all the nutrients. Before giving up on Kale salads, ensure you try massaging the Kale first - sounds weird, but completely changes the bitterness & taste! Just wash, chop, sprinkle some salt, then drizzle a bit of oil or lemon juice on your hands & massage the leaves until tender!
- Still can't stomach a salad? Try it in a smoothie!
- Cooking Kale will significantly decrease it's bitter taste. Try steaming it, as it keeps the most nutrients & antioxidants of all the cooked options.
- Kale will stay fresh in the fridge for ~5 days.
- Though the middle rib (stem) is edible, most people find it quite bitter and remove before eating.
Fun fact: People have been growing Kale for more than 2000 years! It was quite popular in Europe during the Middle Ages, and arrived in the Americas in the 17th century.
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