
I have both good news and bad news folks. First, let’s tackle the bad news, winter is here and it’s just the beginning. Now for the good news, kale is in season and in abundance! Kale is most certainly my favorite super food and I love to share the benefits I have experienced getting to know this amazing vegetable.
Nearly nine years ago, I was boasting to a friend about my transformation from a fast-food eating junkie to a nuts & seeds kind of gal. I felt good about my journey and had not realized how much more I had to learn until he offered me a green juice. Just minutes before, he had requested that we take a short meeting break so that he could make a snack. As I watched him load his juicer with spinach, an apple, some celery, parsley and kale, I grew less envious of his taste buds. At that time, my favorite snack was cheese and crackers or potato chips.
When he asked for the second time, I politely declined then smiled to assure him that I was cool. As he began to drink the green elixir, my face turned upside down; and, without thinking, I spurted out the word, Yuck! – as if to speak for his tongue. He immediately poured me the remainder and said, “Girl, you’re not a kid anymore and it won’t kill you. Drink this, it works wonders for the mind and body.” Well he was not lying. That was my first real encounter with juicing. Back then, the word juice evoked feelings of sweet goodness and fruity effervescence not green sludge. I grabbed the glass and closed my eyes as if to say, “I’m a big girl, just watch and see.” I was terrified but it didn’t taste that bad so I asked him for the recipe.
One of the main ingredients is this green sludge concoction was kale. I had rarely eaten kale while growing up in Pittsburgh, Pennsylvania. I was not sure if it was due to in-availability or simply my family’s inexperience with food outside of the soul food paradigm i.e. collard greens, green beans, corn, yams, or carrots. I now know it was the latter.
Shortly after, I joined our neighborhood Food Coop and begin to buy bunches of kale. Today, I can’t go ten days without it — and even that’s a long time. Also, my favorite type of kale is lacinato or black kale (aka dinosaur kale); it has proven to be a source of strength, energy, and inspiration to me.
A member of the wild cabbage family and siblings to the following vegetables: broccoli, cauliflower, brussels sprouts, and collard greens, kale is a great source of iron, calcium, vitamin C, vitamin K.
Twice in the last eight years, my eyeglass prescription has been changed for the better. It seems as though my eyesight is getting better with age. I am often mistaken for a twenty-five year old although I’ll be thirty-nine next summer. Most days I am able to accomplish huge TO DO lists with ease. It’s my belief that kale has a great deal to do with this. Of course, regular exercise, plenty of water and rest, plus my ability to resist eating junk or processed foods have had a huge impact as well.
Unlike last winter, I am staying in New York in order to complete a book project and I am going to need all the kale I can devour. If you are looking for a new love, then pick up a bunch of kale and give thanks for its healing powers and nutritional benefits. It is an antioxidant which means that it contains nutrients and enzymes that counteract the damaging effects of oxidation in tissue — preventing the development of chronic diseases such as cancer, heart disease, stroke, rheumatoid arthritis, and cataracts.
Next time you are shopping for produce or groceries, pick up a bunch of kale and make a commitment to include more green veggies in your daily food intake. It will make all the difference this winter with regards to your skin, hair, nails, eyesight, energy levels, mood, and immune health.
Ideas for what to do with kale:
Always, chop gently, then rinse and soak thoroughly in cool water then:
- 1. Steam it or cook in a very small amount of boiling water. This takes 6 minutes.
- 2. Add it at the end of any stew or soup e.g. lentil soup, potato leek, or even chili.
- 3. Marinate overnight with some olive oil or sesame oil, apple cider vinegar, diced red onion and garlic
- 4. Sauté with olive oil and other yummy vegetables such as collard greens, corn, shredded carrots, beets, or turnips then serve with rice or quinoa on the side.
Try drinking the broth of your greens in the morning, it is much healthier than coffee and will give you an extra boost.
Servings: One bunch feeds four people depending on the size of the bunch.
(add salt and pepper if you wish but you don’t really need it)
Important Note: Kale, as well as other greens, is best eaten when it is a bright green color in order to preserve the nutritional content; therefore be careful not to over cook them. Lacinato kale takes a bit longer to cook than the other kale varieties.
Happy Winter and May all of your dreams come true!
KalaLea is a writer, photographer, world traveler, and former organic cafe owner who is currently working on her first book about her favorite past time, eating.