“There is no substitute for a diet rich in leafy greens.” - Sergei Boutenko
Welcome to our Lean Green Eating Machine! This week is focused on a different type of ground – greens that grow in the ground! Every day we’ll talk about a different green and I’ll have a recipe for each so you can get these nutrient dense awesome veggies in your belly!
Today we’re talking about the trendy kale!
Kale is full of vitamin A and C which are key for strengthening our immune system! And it also has Omega 3s which are so good for brain health, and lutein which protects our eyes from macular degeneration and cataracts! Plus it’s yummy! You can saute it in some olive oil, roast it and make kale chips, or add it to pasta sauces! Here’s a great way to eat it!
Easy Garlic Kale
1 bunch kale
1 tablespoon olive oil
1 teaspoon minced garlic
Soak kale leaves in a large bowl of water for about 2 minutes. Lift the kale from the bowl without drying and immediately remove and discard stems. Chop into 1-inch pieces.
Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.
So easy and so good! Have you ever tried kale before? Will you try it this week?