If you have not tried kale yet, now is the time to join team kale. This super leafy green is packed to the max with essential vitamins such as A, C and K as well as minerals like copper, potassium, iron, manganese and phosphorus nutrition that puts it high on the list of the world’s trending super foods. Eating kale can also be beneficial for maintaining healthy skin, hair, strong bones, digestion and lowering the risk for heart disease. Running to the grocery store yet? Let’s break down some quick kale facts before we share this must try recipe by Gimme Some Oven (One of my favorite recipe sites)!
Heart Health: Kale contains no cholesterol and no unhealthy saturated or trans fats making it a good choice for cardiovascular health especially when consumed raw.
Cool ways to eat raw kale:
- Toss it in your favorite soup
- Put it in your burger or sandwich
- In your smoothie (My preference)
- Baking kale chips
Digestion: Kale is high in fiber and water content, both of which help to prevent constipation, promote regularity, and a healthy digestive tract. Kale is also full of dietary fiber and some sugars that can be difficult for your digestive system. Cooking kale can soften the fibers, possibly making it easier to eat.
Skin and Hair: As stated above kale is high in vitamin A, a nutrient required for sebum production to keep hair moisturized. Vitamin A is also necessary for the growth of all bodily tissues, including skin and hair.
Now that you have read a few quick wonders of kale you can now try adding it to your daily diet. Once I tried it I realized that it indeed improved my skin, hair, and digestive tract. Let’s get to one of my favorite healthy kale recipe by Gimme Some Oven (all images provided by GSO).
KALE SALAD WITH WARM CRANBERRY VINAIGRETTE
- 3 Tbsp. olive oil, divided
- 1 shallot, peeled and thinly sliced
- 3 cloves garlic, coarsely chopped
- 1 cup dried cranberries
- 2 Tbsp. red wine vinegar
- 2 teaspoons honey
- juice and zest of half a lemon
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1 bunch kale, very thinly sliced
- 1/4 cup sliced almonds
- (optional) 1/4 cup crumbled blue cheese or goat cheese
The key to a good kale salad is taking an extra minute or two to massage the kale and soften it. Toss the kale with a little salt and oil and rub it in for a minute until the kale turns nice and soft and darkens slightly. Once you’re done with massaging your kale-it’s time to get started!
First, get some good fresh kale, and dried cranberries.
Next, heat some oil in a large skillet, then saute the shallots, garlic, cranberries, lemon juice, vinegar, and a bit of honey for the vinaigrette. The cranberries will plump up just a bit while cooking.
Personally, I could not keep myself from eating the cranberries once they plumped up…so good!
Last, spoon the mixture on top of your kale, give it a good toss, then sprinkle it with some toasted almonds.
I like to personalize this salad with seafood. Go with whatever meat you prefer. I also like to pair this kale salad with a Chardonnay, Pinot Grigio, or a light Riesling. YUM YUM & CHEERS!
Hope you enjoyed our quick kale facts and this recipe. For the full recipe card and more fun recipes check out Gimme Some Oven!
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