But it might be worth figuring out your favorite way to eat kale, since this powerhouse plant is packed with nutrients and considered one of the healthiest superfoods out there. Kale provides vitamins C, K, and A, and is also rich in essential minerals like calcium and iron. “Like other vegetables in the cruciferous family, kale contains glucosinolates, which are associated with decreased inflammation and protecting against cancer,” says Jackie Topol, RD, CDN, registered dietician and culinary nutritionist. “Kale also contains fiber, an important nutrient for heart health and gut health. Lastly, kale is packed with the antioxidants lutein and zeaxanthin, which are nutrients that promote eye health.” Knowing you should eat more kale for its benefits is one thing—actually eating it is quite another, especially if you’re turned off by the taste and texture, or have no clue how to cook with it. But prepare to be inspired! Topol offers up her favorite ways to add kale into your regular meal rotation—breakfast, lunch, dinner, and snacktime—plus the secret to making kale truly tasty, even when it’s simply added to a crisp, satisfying salad.
Lentils, Kale, and Sausage Soup White Bean and Barley Soup With Tomatoes and Greens Kale and White Bean Soup Recipe Sweet Potato-and-Kale Tortilla Soup
Here’s everything you’ll ever need to know about making kale chips at home. Another helpful tip for transforming curly kale is to chop it super-finely, almost like confetti, so that you never have to chew on a large, unruly leaf. And then there’s always baby kale, which has smaller, more tender leaves, and Tuscan kale, that’s often less brittle than its curly-tipped cousin. Don’t forget the importance of a zesty salad dressing to perk up a greens-packed salad. It doesn’t get much tastier (or easier to prepare) than this mustard-lemon salad dressing recipe. A fresh and simple, go-to vinaigrette always wins (again, massage the dressing into the kale for a minute), or get the blender out to whip up an out-of-this-world, sort-of-Caesar-y green pea goddess dressing (seriously, you’ll never know it’s kale under there). Finally, buttery croutons and a little (OK, a lot) of cheese always make a salad worth eating. Parm, pecorino, gruyere, Manchego, aged sharp cheddar, and other hard, salty, nutty cheese are all divine either shaved or grated over bitter greens like kale.
