Also, why it suddenly tastes amazing.
Despite having a self-proclaimed wide palate, I admit I turned up my nose at kale. It's good for you, there's no doubt about that. But the very qualities that make it a nutritional powerhouse also make it tough to enjoy (play on words).
Kale earns its reputation because it’s loaded with vitamins A, C, E, and K, minerals like calcium, magnesium, and potassium, gut-supporting fiber, and powerful plant compounds such as carotenoids and glucosinolates that support everything from bone and immune health to cellular protection.
The fiber makes it tough, and the nutrients make it bitter, which is why you see a lot of snarky comments under kale recipes. People liken it to grass clippings and the way it's generally served, I agree.
I was kale-curious but mostly ignored it.
My diet's been high in nutrients and fiber for years without kale, so I took a French attitude: why bother?
My approach was the issue. I was already a devoted salad eater, which I think was exactly the problem. Making a salad with kale, as I do with more tender greens, is the wrong approach.
A kale salad is its own thing. It's a meal. It needs strong flavors, generous oil, and handling.
That handling, coupled with quality olive oil, is what unlocks the deliciousness and nutrition.
“Consuming kale with the excipient emulsion significantly improved carotenoid bioaccessibility (p < 0.05), regardless of whether the kale was raw or cooked.”
And oh boy, have I nailed it.
It's become a go-to to hedge against the excesses of the season. Truthfully, I just love it. I ate it four times in one week!
And that, my friend, is the key to 'sticking with a healthy diet.' You actually look forward to eating it.
My tips & key nutrition information ⬇️
This Saturday at 12 pm EST, I'm hosting a kale salad workshop.
Please note: this requires a membership to the community to access.
These are the basic ingredients:
- lacinato (or dinosaur) kale
- apple
- any roasted or fresh veggies on hand
- garlic
- tahini
- EVOO
- sherry vinegar
- kosher or grey salt
- optional: cooked quinoa
- optional: canned beans
- optional: oil-packed tuna
If you’re a paid subscriber, you have access. If not, join us!
