When you are in the produce aisle reaching for your go-to veggies, go on a whim and add kale to your basket. Kale is in season during the winter months and is a fresh, leafy green that is so versatile it should be a produce staple. And, an added bonus for your courageous palate is the nutritional perks—high in iron, calcium, and vitamins A, C and K—kale takes a gold medal for nutritional goodness.
Taste: Earthy, bitter flavor
How to use it: Kale can be eaten raw and chopped into a salad. You can also steam it, sauté it, bake it, add it to soups, mix it into eggs, or add it to your pasta dishes and casseroles. The multipurpose veggie can dress up any dish.
First timer: Keep it simple. Cover and cook chopped kale with a drizzle of olive oil and garlic cloves for 5 minutes. Season with salt and pepper. Add onions, parmesan, feta, sun-dried tomatoes or other favorites if the leafy veggie inspired your adventurous side.
Have you used Kale in your recipes? How have you used this leafy, green super food?
Kale photo courtesy of B*2 via Flickr (CC BY-ND 3.0)