Cooking with Kale

Happy St. Patrick’s Day. What an eventful weekend full of green beer, silly green attire, being reunited with my best friends and an amazing bar crawl. I am still recovering from all of the fun and will be posting pictures here shortly.

This past week was my first time cooking with Kale when I made the copycat Zuppa Toscana from Olive Garden and i absolutely loved the flavor! 

After buying Kale for the first time I started to do a little research on why Kale is gaining so much popularity here recently. I started to read about the endless health benefits, including cancer protection and lowered cholesterol that Kale can provide.

Just one cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients. Needless to say after reading all of these facts I went out and bought more Kale to start putting in smoothies and in with my salads! Have you started cooking with kale yet?

                        | Check out these 15 Kale Recipes |

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