I was well into adulthood before I became acquainted with kale. It’s a dark leafy green that looks a bit like weird lettuce but is actually a form of cabbage. Eating raw kale is an acquired taste, but I’ll offer up a couple of ways to prepare it that I find quite tasty.
Kale is widely considered to be a superstar vegetable. According to nutritionists Jonny Bowden, it has one of the highest rankings for antioxidants – i.e., molecules that fight cell-damaging free radicals. It contains powerful phytochemicals that protect again breast, cervical, and colon cancer. It’s also jam-packed with calcium, iron, beta-carotene, and Vitamins A, C, and bone-building K. And 2 cups of the stuff contains 4 grams of protein and 3 grams of fiber.
I usually cook kale in a large batch and help myself to individual servings all week long. My basic recipe calls for 3-4 bunches of kale, 2-3 large onions, and vegetable broth. Here’s what I do:
 Tear the kale into bite-sized pieces and discard the stems. |
 Chop the onions and place them in a large pot, generously covered with vegetable broth. Turn the burner on high to bring the mixture to a boil. |
 Place the kale on top of the onion/broth mixture. Reduce heat, cover, and steam for ~30 minutes. Make sure there is sufficient liquid on the bottom of the pan to avoid burning! |
 Once the kale has wilted, remove from heat and mix the kale and onion together. |
 Strain the excess moisture. Return the mixture to the pot (or a large bowl) and season with vinegar to taste. I typically use Golden Balsamic Vinegar. Rice vinegar offers a more nuanced taste. |
 Set a serving on a plate and enjoy! |
If you don’t want to go through the trouble of cooking kale, you can use it in place of lettuce in a salad. I also like preparing a simple kale salad by massaging the leaves with my favorite hummus. It’s delicious… if you don’t mind getting your hands dirty!