We all need more greens in our diet, that’s for sure! Kale is full of many important nutrients, but it is especially good because it contains HUGE amounts of vitamins K, A, and C. Plus, it also has a lot of manganese as well. It really is a nutrient-dense food. Lots of antioxidants, anti-inflammatory, and anti-cancer nutrients. It can have a slightly bitter taste, which is why a lot of people don’t like it. But, even if you don’t like it, I recommend trying to eat it if at all possible, just because it is such a powerhouse of nutrition!
Kale is considered a “goitrogenic” food, so it is advised to only eat it if it’s cooked, especially if you have thyroid problems. However, I know there is some debate of ”goitrogenic” foods, so I know people who eat it raw.
Wilted Kale With Balsamic Dressing
2 bunches kale (my fave is the Lacinato variety)
coconut oil for cooking
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tbsp. organic tamari
Wash and cut the kale into thin strips. Add a couple tablespoons of coconut oil to a large pan and add kale. You can really pack it in there because as it cooks, it shrinks up to hardly nothing. Wilt the kale over low heat for 10-15 minutes or until the leaves are tender. Remove from heat and cool to room temperature. In a separate dish, whisk together the olive oil, balsamic vinegar, and tamari. Once the kale has cooled, top the kale with the dressing and toss to combine.
Image courtesy of stock.xchng and Ayla87
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