Giving Kale Another Chance ~ Having an Excellent Recipe Helps

Kale is one of those vegetables you know is good for you but for many of us it’s hard to stomach because of its bitter taste. It’s considered a superfood because it is nutritionally dense. According to WebMD, one cup of kale contains 36

Kale and Roasted Cauliflower Salad with Tahini Sauce

Kale and Roasted Cauliflower Salad with Tahini Sauce

calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. If that wasn’t enough, its high beta-carotene content means it helps protect your bidy from cancer and heart disease and that whopping dose of Vitamin K helps keeps your blood and bones healthy. Manganese also contributes to bone health.

The February issue of Real Simple magazine puts leafy green vegetables in the limelight to help us get more of these superfoods into our daily meals. Green Is Good features several recipes such as the Kale & Roasted Cauliflower Salad with tahini sauce. Kale and cauliflower, two vegetables definitely not high on my list of favorites not only included in this dish but part of the dish’s name? Could it be good? We put it to the test. It was delicious. Here is why:

  • The cauliflower was roasted, giving the dish a nice nutty and crunchy texture.
  • The tahini sauce was strong which helped mask the bitterness of the kale.
  • Kale was cooked and cut into pieces making it easier to enjoy in small doses.

So even if you’re not a fan of kale or cauliflower, give this dish a try. It may be enough for you to get this superfood into your system.

Stir-fried Shrimp and Collared Greens

Stir-fried Shrimp and Collared Greens

Another dish featured was a Stir-fried Shrimp and Collared Greens meal. Again, not a huge fan of collared greens but this called for bok choy and the dish was flavorful, crunchy and surprisingly refreshing which makes it great for anytime of the year.

We’re always trying to mix it up to keep our meals exciting, interesting and playful. It’s never fun being forced to eat something if you don’t like the taste simply because “it’s good for you”. Where is the enjoyment in that experience? So we get really excited when we find a dish that incorporates healthy ingredients that translates into healthy food that everyone can enjoy.

Thanks, Real Simple magazine, for reminding us not to give up on kale, cauliflower and collared greens! Bon appetit!

What foods or vegetables do you have a hard time eating because of the taste? Have you figured out a way to enjoy them?




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