Those who enjoy kale in salads, soups, and other dishes are on the other side of the spectrum. In contrast, there are those who simply cannot stand the taste. It doesn’t matter which side of the argument you fall on when it comes to kale’s health benefits.
There are several reasons to eat more kale, regardless of whether you like it or not. Vitamins A, C, K, and a wide range of minerals and phytonutrients can all be found in this nutrient-dense superfood. In addition, it is free of fat and calories.
You can appreciate this tasty green’s versatility regardless of its health advantages. There are many ways to cook it, including baking, grilling, frying or braising. Pesto may be made with it, soups and stews can include it, and the list goes on.
There is no telling how good kale can taste until you try it in something other than juice or a smoothie. Here are ten new ways to eat kale that you might not have previously considered.
Include it in salads.
Salads with kale are undoubtedly one of the biggest reasons people dislike the vegetable. The trouble is, if you’re slicing up large kale leaves and tossing them into your salad fresh, it’ll probably be harsh and bitter.
Hydroponic baby kale developed with the newest advances in agriculture technology is what you want for fresh green salads. When put into any green salad, this variety of kale will be tasty, soft, and flavorful. In a Caesar salad, use it instead of Romaine. Kale will last longer than lettuce, making it ideal for the summer heat.
Toss some raw baby kale with some fried kale leaves to make a delicious multi-layered salad. Add some brussels sprouts, broccoli, and a smattering of herbs for a truly unique fresh flavor.
Kale can be used to make a tasty winter main dish salad. To begin, blanch the kale. Then, for color and texture, combine it with cooked wheat berries or couscous and some cooked, diced butternut squash.
Serve it on the side, grilled.
Grilled kale is a refreshing, flavorful, and simple summer side. Begin by removing the stems from the kale leaves. Then, to make them beautiful and smokey, place them on a perforated metal pan. Toss them with a lemony salad dressing and bacon once they’re nice and soft. Yum!
Make it into a Delicious Snack
Who knew kale could be turned into delicious chips in the oven? Toss some kale leaves in a bowl with a little salt, garlic, and olive oil, then bake until crispy. They’re delicious with a cucumber-lemon dip. Other seasonings work well as well. Don’t be hesitant to try new things like barbecue seasoning, ranch dressing, umami dressing, wasabi, and so on.
Make a Pizza with it.
Before baking or grilling your pizza crust or focaccia, sprinkle it with spinach. Alternatively, wilt some kale in a little garlic and olive oil, sprinkle with freshly grated parmesan cheese, and serve over butternut toasts.
Put it in a taco or tamale.
Kale can be used to make an intriguing, unique, and tasty tamale or taco filling. Simply cook the kale with mushrooms, onion, and chiles in a skillet. To taste, season the mixture with salt, pepper, and garlic. Cook down the mixture with some dry white wine and chicken stock to concentrate the flavors. Place it in a tamale or taco shell and top with feta cheese and salsa.
Add a handful to your favorite breakfast casserole.
Kale is a delicious ingredient to quiche or strata. Add to a delicious bread pudding cooked with multigrain bread and plenty of fresh vegetables.
Serve it with roasted chicken.
We all appreciate the ease of a one-pan supper that we can chuck in the oven and forget about until it’s ready. Make a bed of kale and potatoes in the bottom of your roasting pan and place your chicken thighs on top next time you’re craving roast chicken. With very little effort, the vegetables will roast in the juices and emerge from the oven with incredible flavor.
Add it to the stuffing.
Try tossing in some greens and bacon the next time you make cornbread stuffing. You will not be let down!
Make a Hash with it.
The finest comfort food is hash! Try adding some braised kale and nutty, earthy sunchokes to liven it up and make it healthier.
Use it in stews and soups.
Kale provides a lot of flavor and nutrition to any soup or stew. It can also withstand long cooking times in dishes like white bean stew or fall harvest stew.
Alternatively, keep it simple.
Remember that kale may be sautéed like any other prepared green. Kale may appear bland at first, but it is extremely adaptable and adapts well to a range of flavors. Start with a little olive oil, garlic, and salt, then add things like lemon, soy sauce, tahini, nutritional yeast, and so on.