Tired of Old Leafy Greens? Try Kale

Posted May 31, 2011 | Posted in Fitness & Nutrition


Tired of spinach and romaine? There’s a new leafy green on the block. Kale is an excellent source of nutrients, vitamins and minerals. It’s a tasty and easy alternative that stands a head above traditional greens.

Kale is a great source of many vitamins and nutrients with a variety of health benefits. Kale is a particularly good source of:

Vitamin C
Vitamin C has been shown to protect against immune system deficiencies, such as those developed when you are under a lot of stress. So, if you have been under a lot of pressure at work recently, kale could be a great way to avoid getting sick.

Potassium helps protect against several ailments, including stroke, heart disease, and high blood pressure.  Additionally, potassium aids your body’s metabolism, helping you burn more calories naturally over the course of a day.

Iron is essential in the production of hemoglobin, the part of your blood that transports oxygen to other cells. Thus, increased iron intake can help muscle and brain function as well as decrease fatigue.

Kale is also a great source of folic acid, vitamin K, and fiber.

These nutrients are proven to help strengthens bones, combats cancer, protect eyesight and boost your immune system. Kale is low in calories and the fiber it contains helps keep you fuller longer, aiding in weight loss. Whether you cook it in soups, blend it into smoothies, or use it for salads, kale is a great addition to any diet. It’s in season between mid winter and early spring, so head to your local grocery or farmer’s market today!

Kale Chips Recipe
Find yourself craving potato chips? Try making these instead! They are crispy, low calorie, and utterly addictive! You can add spices like curry powder, garlic powder, or Chinese five spice to kick up the flavor.

1 bunch kale
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, and remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20-30 minutes, or until crisp.


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