3 Ways with Kale
Part of the cabbage family, Kale has been cultivated for over 2,000 years! It is dark green in colour with curly leaves and a slightly peppery taste.
Per calorie it has more iron than beef, more calcium than milk and more vitamin C than spinach. The best bit? It's super versatile. It can be roasted, steamed, sautued, fried Use it in salads, cook it as you would spinach, or make a green smoothie with it!
Here are our top 3 ways to enjoy kale1. Use it to make Kale chips
- Thoroughly wash kale leaves and pat dry with paper towel to remove all moisture.
- Remove the stems from the kale leaves using a sharp knife.
- Cut the leaves into 2cm pieces.
- Toss the cut leaves with extra virgin olive oil (or even better coconut oil) and sea salt.
- Place leaves in a single layer on a lined oven tray. Dont overcrowd otherwise the leaves wont go crispy!
- Bake at 140 degrees C for 18-20 mins turning halfway through cooking.
Tip: for spicier chips, toss kale leaves in paprika and dried chilli flakes.
2. Use it in a simple fresh salad
- Remove the thick centre stems from the kale leaves. Roll and then slice each leaf into thin ribbons.
- Make a dressing using fresh lemon juice and extra virgin olive oil.
- Toss the shaved kale with grated parmesan cheese and the lemon dressing. Season with sea salt flakes and black pepper to taste.
- Super charge your day with a combination of cucumber, kale, Granny Smith apples and ginger your body will love you for it!
