BGR! Eats: Kale

September 17, 2010


[caption id="attachment_66540" align="alignleft" width="150"][/caption] After hearing several people rave about how delicious and nutritious kale was, I eagerly hopped on the kale train.  I must admit I was a little skeptical of the leafy green as I'm a huge fan of the classic Southern staple, turnip greens. But after I researched the health benefits, I was all aboard! What is kale? Kale is a form of cabbage. Considered "wild cabbage" it is very high in beta carotene, vitamin K and vitamin C. It also contains sulforaphane (like broccoli) which is believed to have potent anti-cancer properties. Kale's flavonoids combine both antioxidant and anti-inflammatory benefits which helps it top the list in assisting in avoidance of chronic inflammation. (By the way, flavonoids act as antibiotics, protects cell structures and prevents excessive inflammation throughout your body. There's a lot of them, so find a list quick! They're great for you.) With all it's vitamins, kale is definitely one of the healthiest veggies on the block. There's several ways to cook the ruffage, but here's one of my favorites from Bobby Flay. It's not only delicious, but super easy.

Sauteed Kale


  • 1 1/2 pounds young kale, stems and leaves coarsely chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely sliced
  • 1/2 cup vegetable stock or water
  • Salt and pepper
  • 2 tablespoons red wine vinegar
Directions Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar. Information taken from the following:  


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