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The Best Way to Cook Kale

Consider Putting Kale Back on Your Grocery List

Kale is cabbage's bitter cousin. In my adult life, I cannot recall ever purchasing this green as it brings back memories of sitting at the table plugging my nose and with each bite forcing it down. Like most things that are good for you Kale has a distinct bitter peppery flavour that you either love or you hate.

I decided it was time to give Kale a second chance as I have been trying to prepare an assortment of vegetable purees for my nine-month-old. Kale is rich in vitamins K, A, C, potassium, magnesium and calcium. It was recently ranked number one out of 84 other vegetables by the Center of Science in the Public Interest in both Ottawa and Washington.

Unwashed Kale can be stored in the refrigerator for about a week. It can be steamed or boiled, added to sauces, soups and even scrambled eggs - but those are not the ways to cook this vegetable if you want to enjoy it or even possibly get your children enjoying it. Instead, try turning Kale into chips, that's right just like the potato ones only better for you. Here is what you do:

Preheat your oven to 375
Tear the leaves into "chip size" pieces, rinse and dry completely (nobody wants soggy chips)
Lay your leaf chips out on a cookie sheet so that no two are touching
Spritz with Olive Oil
Bake for 10 minutes (until crisp)
Allow chips to cool and sprinkle with salt and pepper