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Kale Call: Delicious and Modern Ways to Enjoy this Ancient Green

By Joanne Sgro-Killworth HERWriter
 
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Kale Call: Delicious and Modern Ways to Enjoy this Ancient Green 3 5 12
modern and delicious ways to enjoy ancient kale
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All hail Kale! This nutritious and ancient green has made a 21st century comeback. According to AliveRaw.com, “Kale is a descendent of the wild cabbage and was eaten by Celtic tribes as long ago as 600 B.C.”

There are so many versatile uses for this fabulous food, I feel it is my duty to be your “Kale Konsultant.”

It can be used in a salad, juiced, steamed, roasted or sautéed. I also like to sneak kale into protein shakes to get in some essential greens. You can buy it already frozen for added convenience.

According to MindBodyGreen.com, “Kale is being called the new beef, the queen of greens and a nutritional powerhouse.”

In her article on the site, Alison Lewis touts the health benefits of this power packed green, “Kale is low in calorie, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination with its great fiber content. It’s also filled with so many nutrients, vitamins, folate and magnesium.”

Move over, tortilla and potato chips, this healthier snack will have you “green” with envy. Kale chips are hitting the shelves at a health food store near you.

If you want to make your own, Better Home and Gardens has the following website on their website BHG.com.

“How to Make Kale Chips, Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper. Place 2 cups torn kale leaves on the prepared baking sheet. Brush with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Bake for 20 to 25 minutes or until crisp.”

Below are some of my original, Kale recipes for every meal of the day!

SUNDRIED KALE OMELETTE

* 1 cup of kale
* 1 egg
* 2 egg whites
* 2 tbsps. diced sundried tomatoes in oil
* 1 tsp. of Parmesan cheese
* Olive oil
* Garlic powder to taste

Wash and trim kale.
In nonstick pan over medium heat, sauté kale and sundried tomatoes in the oil from the sundried tomatoes.
Add a little extra olive oil to pan to prevent sticking.
In separate bowl, beat eggs with fork.
Add eggs to pan and season garlic powder.
Once eggs are nearly set, sprinkle omelette with Parmesan cheese.

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We value and respect our HERWriters' experiences, but everyone is different. Many of our writers are speaking from personal experience, and what's worked for them may not work for you. Their articles are not a substitute for medical advice, although we hope you can gain knowledge from their insight.

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