(Paleo, AIP, GAPS, Wahls)
“Kale is my best friend.” ~ Alanis Morissette
I’ve got to be honest with you: the first few times I tried kale, I didn’t like it at all. I thought it was tough, bitter, and I wanted no part of it. Then I discovered Lacinato Kale: a variety that holds all of the nutrition without all the bitterness. Throw in a little garlic and a handful of dried cranberries, and I’m in love. I make this recipe every week.
Dr. Terry Wahls says, “When in doubt, choose kale.” Once you see the nutritional profile for this amazing green, you’ll understand why it comes so highly recommended. 1 cup of raw, chopped kale contains:
- 864% of your daily need for Vitamin K (works together with Vitamin D to promote bone strength and a healthy heart). If you’re thinking, ‘Whoa! That’s a lot.’ Rest assured that unless you are taking prescription blood thinners, there’s no risk of eating too much Vitamin K. Most people don’t eat enough.
- 206% of your daily need for Vitamin A (works together with Vitamin D to regulate the immune system, especially important for those with autoimmune disorders).
- 134% of your daily need for Vitamin C (needed for the growth & repair of every tissue in your body).
- A blend of B Vitamins (thiamin, riboflavin, niacin, b6 and folate); all B vitamins are essential to mitochondrial function, which is the focus of the Wahls Diet.
- A blend of minerals: (calcium, iron, magnesium, phosphorus, potassium and manganese).
- Glucosinolates (which are linked to cancer prevention).
- Over 45 different flavonoids (which have both antioxidant and anti-inflammatory effects).
As kale’s popularity has grown, more varieties are showing up in grocery stores and farmers markets. The two most common are Curly Kale and Lacinato Kale. Curly Kale tends to be a little more bitter. Lacinato Kale has a bunch of alternate names just to
confuse shoppers keep us on our toes: Cavolo Nero, Tuscan, Black, and Dinosaur Kale. So, instead of going by name, a picture might be helpful (photos courtesy of the Territorial Seed Company):
Recipe: Kale with Cranberries
adapted from the Moosewood Restaurant
2 Tbsp. extra virgin olive oil
3 cloves garlic (minced)
1 large bunch of lacinato kale (de-stemmed & chopped)
¼ cup dried cranberries
¼ cup water
sea salt, to taste
black pepper, to taste (optional – omit for AIP)
- If you’ve never had kale before, you’ll notice the stems are quite hard. Peel the leaves off the stems, and throw the stems away. Then chop the leaves into bite-sized pieces. The only chopping left to do is to peel & mince 3 cloves of garlic.
- Heat olive oil in a large skillet or soup pot over medium heat. (I use a soup pot to keep the kale from flying around the kitchen during the “tossing” part of the next step.)
- Add garlic & kale and toss to coat evenly with the oil. Sauté a few minutes, just until leaves start to wilt.
- Add cranberries & water. Cover and cook for 5 more minutes, stirring occasionally.
- Add salt & pepper last, toss to coat, and enjoy!
Looking for another delicious way to cook nutritious greens? Try:
Coconut Creamed Collard Greens
I’ll end with a story of a man who is fighting Chik-Fil-A for the right to sell “Eat More Kale” T-shirts out of his garage. Chik-Fil-A claims it’s too close to their “Eat Mor Chikin” campaign. Seriously? (You gotta love a David & Goliath story).
This post is linked to the following blog carnivals:
Paleo AIP Recipe Roundtable, Fresh Bites Friday, Fight Back Friday, Whole Food Friday, Weekend Whatever Link-Up, What Am I Eating?, Sunday School, Make Your Own Monday, Natural Living Monday, Fat Tuesday, Traditional Tuesday, Family Table Tuesday, Healthy Tuesday, Allergy-Free Wednesday, Party Wave Wednesday, Real Food Wednesday, Waste Not Want Not Wednesday, Wheat-Free Wednesday, Whole Foods Wednesday, Wildcrafting Wednesday, Simply Lives Thursday, Tasty Traditions, Thank Your Body Thursday, Wellness Wednesday, Pennywise Platter Thursday, Fresh Foods Wednesday, Eating Inside the Box,
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