You know I’m always saying real food can have a positive impact on our health and how we feel. Food is fun too.
Now I have discovered Kale. A friend was posting on Facebook about her dinner. Kale Chips. I wasn’t familiar with the green. I have seen it in the market. It’s a member of the cabbage family of plants. Broccoli, cauliflower, collard greens, and brussels sprouts. They all have high nutritional value and many health benefits. High in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. It doesn’t lose these nutrient when cooking. Said to be sweeter after freezing. Sounds amazing.
As I was saying about the freezer picking in fall after the first frost also tends to sweeten the taste.
I started looking around and recipes for Kale abound.
Do you recall when I said food can even manipulate our genes? Kale in on the list.
Antioxidants, vitamins, and minerals. Sulforaphane, a chemical with potent anti-cancer properties especially present when minced.
I am starting with the chips. The recipe calls for Tamera. With wheat free Tamara it’s gluten free. Soy Sauce will do for me.
I found this on the Kroger’s website.
2 Tbs. olive oil. 1 clove garlic, minced (or more). 1 tsp. minced fresh ginger. ¼ cup slivered almonds.
1½ lb. kale, trimmed and cut into 1-inch pieces. 2 Tbs. low-sodium vegetable broth
1 Tbs. wheat-free Tamara.
Heat large non-stick skillet over medium-high heat. Add oil, garlic, and ginger, and sauté 30 seconds. Add almonds, and cook 1 minute more. Add kale, broth, and Tamari. Stir-fry 5 minutes, or until kale is wilted but not soggy.
Borecole, as it’s also called, can be enjoyed in many ways. I say grab a bundle next time you shop! Plant some in the garden too.