13 Aug

Let’s Talk About Kale

I’ve taken a new approach to eating lately.  Over the years, I’ve focused a lot more on caloric intake than the nutritional value of the foods that I consume.  And although counting calories definitely makes a difference in my weight, I always end up feeling hungry and end up sabotaging my “diet” altogether.  So, lately I’ve decided to do a 180.

In an effort to feel healthy and balanced, I’m choosing to pay more attention to the food I eat and have stopped counting calories entirely.  One of the foods that I’m trying to incorporate into my daily meals is kale.


Have you tried it?  It’s FULL of amazing vitamins, folic acid, fiber, you name it.  Buuuut it’s not the BEST tasting veggie, in my humble opinion.  For the past week or so, Travis and I have been hiding it in berry smoothies (which totally works and is a great way to start the day!)

But I’d love to find some other creative ways to prepare it…

My friend mixes it into her salads.  I’ve tried kale chips, which apparently you can make at home.  And obviously we could steam it (though that seems a little… meh.)  Got any advice for me?

Have you tried kale?  Got any favorite preparation methods or recipes?  What other “super foods” do you love/recommend?  Please share your advice in the comments!

{ posted: Monday, August 13, 2012 }


Comments: {9}

  • Laina writes:

    GREAT plan Kim. Focusing on nutrient density rather than caloric density is a great way to go (and so much more fun if you think of it as a challenge to see how many nutrient rich foods you can include in your diet as opposed to a test of how few calories you can consume).

    My favorite way to prepare kale is sauteed in coconut oil (one of the oils that packs the most nutrition, has a high heat tolerance and is super delicious to boot) with a little salt. Rip the leafy part of the stems and discard the stem/spine. Rip up each leaf into strips and then saute over pretty high heat. I only add a little bit of oil at a time so as to prevent the kale from getting too greasy or bogged down with oil. If you saute it hot enough, the pieces should start to get a little golden/crispy around the edges. Sprinkle with toasted sesame seeds at the end if you want. So yum!

  • Kris writes:

    Hi Kim,
    I recently “discovered” Kale and am loving it! One of our favorite ways to prepare it is as “kale chips”. It’s very simple. Wash and dry the kale. Spray a cookie sheet with either olive or canola oil. Cut or tear the kale into approx 3 to 5 inch pieces and place on cookie sheet. Then spray top of kale with olive or canola oil. Sprinkle salt and pepper on kale. I also love to sprinkle the kale with sweet paprika before putting it into the oven at 350 degrees for 8-10 min depending on the oven. You know it’s done when the ends are turning brown and getting crispy, like chips. There are lots of recipes for kale chips on the internet, if my instructions leave any questions.

  • Sara writes:

    Well, you know I love my kale salads, but if that’s a little too much, I’d recommend sauteeing it with some garlic. Steaming it can be mind of mushy, but it is super delicious sautéed with a bunch of garlic.

  • Tina writes:

    Okay Kim, this is going to sound a little silly, but I swear the pay-off is awesome! Have you tried massaging your kale? Chop it up into thin strips (I leave out the veins because they’re damn near impossible for me to chew) and then douse it with olive oil. Roll up your sleeves and massage the kale. This tenderizes it, and it’s great for your skin! When you’ve both had enough, salt the kale. The salt helps the leaves break down. Ryan thought I was being totally ridiculous, but we both agreed this made the kale much more palatable and easier to chew. You’re going to want to use the whole bunch because it shrinks, and also because once you start eating you won’t be able to stop. You can eat it like this, or you can take it to the next step. We like to roast some veggies (whatever you’ve got that needs to be used up, like beets, yams, zucchini, onions, carrots, whatever) in olive oil, throw in some quinoa, craisins, balsamic vinegar, and pepper, and make a nice little quinoa salad out of it. If you want to get really fancy, you could add some goat cheese. This salad keeps well in the fridge and makes an easy lunch to take to work – no heating required!

  • Alexa writes:

    I’m with Tina 100%! Messaging is a must!
    In addition to all of these great ideas, I’ve been saute-ing it, and eating it for breakfast over a bed of quinoa with a poached egg on top. With silicone egg poachers and a rice cooker, it’s super fast and easy.

  • Alexa writes:

    … ps:
    green smoothie: frozen banana, water, greek yogurt, kale and green apple. SO good!

  • Kimberly writes:

    Thanks for all this amazing advice, ladies!

  • Michelle Anna writes:

    I’ve been hearing the buzz about kale! Great post..def gonna check it out

  • Kari writes:

    Miss Amy’s kale salad is amazing-I could eat the whole bowl. She cuts the kale in thin strips and mixes with feta crumbles, dried cranberries, and sliced almonds. The dressing is made of honey, balsamic, and EVOO. Even the kids love it.

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