because it’s a very hearty and versatile green — it stands up well to heat and is more nutrient-dense than regular lettuces. When I’m preparing a meal, I always like to stack the deck with as many nutrients as possible, especially when I’m cooking for my daughter.
There are several types of kale, which can sometimes be used interchangeably. My favorite types are lacinato , curly and red.Kale has lots of vitamins and minerals, especially vitamin A, which is good for eye and bone health and immunity support; vitamin C, which aids in cold and chronic disease prevention; vitamin K, which is good for your blood and bones; folate, a B vitamin that aids in brain development; omega-3 fatty acids; calcium; and potassium.
Try not to leave bags of greens in the fridge for more than a few days, otherwise they will wilt and you’ll have wasted that purchase. When prepping kale, you want to separate the leaf from the stem. After that, you can put it to use in three of my favorite recipes with kale:This elegant dish is colorful and bursting with flavor. The flavors deepen the longer it sits. You can swap the cheese for some Granny Smith apple if you’re looking to make it without dairy.This lentil soup, also known as dal, is my go-to comfort food. It's what I most crave when I come home after a long shoot.
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