With its luscious looks and myriad nutritional benefits, it’s no wonder kale is blooming in popularity.
Nutritionists have been raving about the dark green leafy vegetable, heralding it as a ‘nutritional powerhouse’. And it’s easy to see why with these health benefits:
- Has zero fat and just 36 calories in 1 cup
- Aids digestion
- Filled with fibre
- High in iron, vitamin K, A and C which boost immunity and maintain health and wellbeing
- It contains several powerful antioxidants including carotenoids and falvonoids
- Keeps your liver healthy and is an ideal detox food
- Has more calcium than milk
Kale is also low in cholesterol and contains omega-3 fatty acids, which help fight against asthma, autoimmune disease and a range of other conditions.
So when I spotted a box overflowing with vibrant bunches of fresh kale at the Marrickville farmers’ markets on the weekend, I couldn’t resist grabbing a bunch. Especially since it only cost $2 a bunch – that’s cheaper than a chocolate bar!
I was excited to try making my own oven-baked kale chips. Here’s how to do it:
What you need
- 1 bunch of kale
- Sea salt
- 1 1/2 tbs oil of your choice (I used olive oil)
How to make it
- Preheat oven to 190 degrees C
- Break the kale into 5cm strips. According to Sarah Wilson, the stalks can cause digestive issues, so throw them away
- Pour the oil and sprinkle salt over the leaves
- Line the leaves on the tray, careful not to let them overlap
- Bake the kale for around 5 minutes, or until they’re crispy
There you have it – a quick, healthy and addictive snack that will keep you energised between meals.
Aside from chips, you might like to enjoy kale in a salad, soup, pasta or boiled. I might even try a few variations in coming weeks and let you know how it goes.
Have you tried making kale chips? How else do you eat kale?