I love to promote kale in my Whole Foods classes. It has omega-3's, trytophan (building block for serotonin), magnesium, iron, calcium, copper, and zinc, to name a few. It's also a member of the Brassica family, that cancer-fighting clan with more popular cousins named garlic, broccoli, cabbage, and brussels sprouts.
But I always get the same response (see deer in the headlights graphic). I know what's pumping through those brains…"Kale? Isn't that the pretty curly stuff lining the fruit and veggie platter? You can eat that?"
Yes, you can…and should…eat kale.
Here's a trick for you kale virgins, if you're not quite up to the task. Next time you make a smoothie, of any flavor, throw in a handful of kale. You won't even taste it. You can also throw it into your juicer.
If you want to actually taste kale, your next best step is to head to your nearest Whole Foods and try the kale salad which is a staple in their ready-to-eat case. That's how kale is supposed to taste, and according to those who have been on my Whole Foods tours who are encouraged to try the salad, it's pretty good!
Here are some kale recipes for those of you who did so well with steps one and two that you're ready to strike out into the Adventurous World of Kale.