FEATURE — Are you getting your greens? Kale is considered a “superfood” loaded with nutrients like vitamins A, C and K.
According to the USDA, eating green leafy vegetables may lower the risk of stomach, breast and skin cancer. They recommend two or three servings of leafy green vegetables per week. Most Americans fall short of these recommendations. Use kale to get more leafy greens in your diet.
The word “kale” is derived from Greek and Roman words that mean “cabbage.” That’s right! Kale belongs in the cabbage family along with cauliflower, broccoli, Brussels sprouts and other leafy green vegetables. It is a versatile veggie to use in stir-fries, salads, soups, smoothies and so much more!
Check out the top 10 ways to enjoy kale from fruitsandveggies.org!
Next time you are at the grocery store, pick up some kale and give it a try. Most of the time you’ll find green kale. Some stores may carry white, purple or blueish-green kale. No matter the color you choose, look for dark-colored, small to medium-sized leaves. It will last two to three days in your refrigerator.
Which recipe are you going to try?
- Brussels sprouts with mushroom sauce.
- Black skillet beef with greens and potatoes.
- Chicken vegetable soup with kale.
- Kale chips.
- Kale with nuts and raisins.
- Massaged kale salad with mango and avocado.
- Sesame kale salad.
- Simple green smoothie.
Enjoy!
This article originally appeared Jan. 16, 2022 on the USU Extension Create Better Health blog.
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