If you haven’t already tried it, you’re definitely missing out. Kale contains the most nutrient density of all leafy green vegetables and remains a stable in plant-based diets.
Although bitter when eaten raw, it’s best to massage the green leaves with your hands after a gentle washing to bring out the enzymes within the plant. Choose your favorite oil, like sunflower seed or flax seed, to offer a delicious, nutty flavoring. Add balance by sprinkling cumin and a hint of paprika during the massage.
Try using a cumin-lemon-sunflower seed oil base for your flounder or tilapia, and serve with red lentils. This will provide a powerful source of protein, fiber and nutrients to satisfy your tongue and your belly. Try our recipe for a simple and nutritious way to add Kale to any meal.
Italian Kale Recipe
- 1 bunch Kale – remove stems and chop coarsely
- 1 clove garlic, minced
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt and Ground Pepper to taste
Cook the kale in a large, covered saucepan over medium-high heat until the leaves wilt. Once the volume of the kale is reduced by half, uncover and stir in the garlic, olive oil and vinegar. Cook while stirring for 2 more minutes. Add salt and pepper to taste.