Thursday, October 6, 2011

Kale for breakfast? Hells yeah!

I love this time of year when CSA's and farmers markets are overflowing with kale. When I went to pick up my CSA yesterday, there was a mound of kale sitting in the swap box. I asked the women helping me what the deal was with all the kale & she said that people just don't know what to do with it! So I got a couple extra handfuls and left happy as a hippie.

Here's what I had for breakfast...sauteed kale and rice. Yum!
I wash the kale but don't dry it (the water helps steam as it cooks), tear into bite sized pieces and then saute in a little olive oil. I put a lid on the skillet to aid in the steaming and add some sea salt for flavor. Cook over medium until it's at your own desired consistency. Serve over rice & that's breakfast!

I also juice kale and make kale chips. Kale chips are super easy. Wash & dry kale, then tear into bite sized pieces. Spread them out on a baking sheet & drizzle with olive oil and sea salt. You can also add any other spices that inspire you in the moment! Bake at 350 or 400 for 5-10 minutes or longer, depending on how crispy you want them. I usually check them every 5 minutes until they are just right. Yum!

Did you know that one cup of cooked, chopped kale has 2.47g protein, 2.6g fiber, 94mg calcium, 1.17mg iron, 296mg potassium, 23mg magnesium, and 53.3mg vitamin C! Eat more kale!!

Peace, Love, and Greens,
Your BFF

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