Why is kale the hot veggie these days? I’m a bit mystified by its popularity, I tend to find it a bit bitter to the taste.
But kale every way imaginable, from alone, to made into chips, to in a variety of other dishes, is hot, hot, hot these days.
Here’s what WebMD has to say about kale:
“One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
“Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients.
“Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.
“Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw”
So kale is today’s miracle vegetable of choice, it seems.
If you’ve jumped on the kale bandwagon, or been thinking about it, this New York Times rundown of kale recipes is for you — 37 kale recipes!
Enjoy and, if you try some, let me know how they taste.