Get Your Green on With These 20 Tasty Kale Recipes (2024)

FAQs

What is the most delicious way to eat kale? ›

Massaging Kale – massaging kale with a little oil and/or lemon juice for just a few minutes makes it more tender and easier to chew. Plus, it adds an extra boost of flavor.

Freezing kale is another easy way to preserve your extra kale leaves. I like to freeze my kale in 1/2 cup portions that can be quickly and easily added to soups, stews, quiches, and so much more.

If you're making salads, kale chips, or other recipes where a crunchy texture is called for, frozen kale will not work. However, in smoothies, or soups and other cooked dishes, frozen kale can be a great resource — and freezing kale is a good way to keep an overlarge stock from going to waste.

Kale can be good for adding fiber and antioxidants to the diet in many savory dishes, salads, and smoothies. Various health benefits include managing blood pressure and boosting digestive health. Kale is a leafy green cruciferous vegetable that is rich in nutrients.

Raw kale can be hard to digest. Kale's fibrous cell walls may prevent your body from absorbing nutrients, but cooking kale can reduce its antioxidant content. Nutrition experts say steaming kale is a good way to make it easier to digest while preserving most of the nutrients.

Adding salt and squeezing lemon make a big difference by removing bitterness. Adding some spicy or sweet flavors may help tame the strong flavor of bitter kale.

Sauté Only

Stir for 1 minute. Add 3 tightly packed cups of de-stemmed, roughly chopped lacinato kale. Stir until the kale begins to wilt. Partially cover and cook, stirring every now and then, for about 5 minutes, until the greens are tender.

Additionally, overcooking kale can cause it to become mushy and lose its texture, making it less enjoyable to eat. Another reason why kale can taste bad when cooked is that it contains sulfur compounds that are released when it is cooked. These compounds can create a bitter taste that some people find unpleasant.

People who may need to avoid or limit kale intake are those who form oxalate-containing kidney stones or take the blood thinners Coumadin or warfarin. Be sure to check with your health care professional or dietitian if you have questions.

How many times a week is it safe to eat kale? ›

Manganiello says you can eat kale every day, just don't overdo it.

"However, if you are looking for a food that is particularly high in fiber, vitamins K and C, kale is a better choice," she said. "If you are looking for a food that is particularly high in folate and a source of iron, and vitamins A and E, then spinach is a better choice."

Kale can be frozen without blanching but should be used within 4 weeks. Blanching greens before freezing stops the naturally-occurring ripening enzymes in the leaves. This will ensure that the leaves taste fresh and will not develop a bitter taste.

Typical shelf life: Generally, kale can last in the fridge for about five to seven days. The key is to store it correctly to maintain its crispness and nutrients. Impact of temperature and humidity: Kale prefers a cool and slightly humid environment, so the crisper drawer in your fridge is ideal.

While dogs can eat kale cooked and raw, cooked kale is much easier for them to digest. When it comes to switching things up and adding more fibre to your dog's diet, it's a good idea to avoid making any sudden changes – unless, of course, they suffer with a food allergy or intolerance.

Kale is great as a side dish or in a smoothie, and you can't go wrong with steaming it. Steamed kale retains important nutrients, such as calcium, that are important for you to have. Luckily, steaming kale can be as easy as chopping it and putting it in a steamer or microwave.