In my early 20s, I ate a lot of kale. It was a pretty trendy vegetable at the time, but I ate it predominantly because I was vegan. Kale is a superfood that is a good source of vitamins A, C, and K. Also, even though it’s a vegetable, it contains a relatively high amount of calcium!
Fast-forward to my mid-twenties, and I still love kale even though I no longer rely on it as an important source of calcium. I eat it at least a few times a week! Here are some of my favorite ways to eat it:
I sauté thoroughly washed and dried kale with olive oil and garlic on medium to medium-high heat for several minutes. I add sea salt and red pepper flakes to taste and squeeze a lemon over it for some brightness. I got this “recipe” from eco-chef Louisa Shafia, whose book Lucid Food is pretty wonderful. (She has a great vegan pad thai recipe in there!)
There are kale chip recipes that call for temperatures as low as 200 F and as high as 400 F. In my experience, kale burns at 400 F, so I like to make kale chips at 300-350 F. I drizzle with olive oil and sprinkle with sea salt. I watch them pretty closely because they can burn so fast! I take them out of the oven when most of them are crisp, which usually takes about 10-15 minutes. I love to put nutritional yeast on these. Esin has been putting garlic powder on hers lately, and that’s pretty good too!
This is my absolute favorite kale salad recipe. The dressing is delicious, but I think it’s optional because you’re already using EVOO and lemon juice while massaging the kale. Anyways, Sarah Britton of My New Roots also has another recipe for a kale salad that is wonderful; it has roasted butternut squash and fresh pomegranate in it—yum!