'Tis the Season...For Eating More Kale

Beautiful Tuscan Kale photo from marthastewart.com

It's the most wonderful time of the year...no, I am not talking about Christmas (really people, it's only November 9th!), I am talking about the fact that kale is officially in season!  I suppose this excitement is evidence that I truly am a dietitian...I mean, who else gets excited about kale being in season?  Call me a nutrition nerd, but this beautiful green plant makes me feel good just looking at it.

Kale comes in many varieties, with the most popular being curly kale (the most recognizable) and its darker green counterpart, Tuscan kale.  Both are delicious and amazingly nutritious.  Kale is loaded with antioxidants like Vitamin C and beta-carotene (a precursor to Vitamin A) and is a good source of non-dairy calcium (perfect for you Vegans out there!). 

This time of year, kale is especially sweet, so now is the time to try it if you never have.  The stems can be a little tough, but totally edible.  Just trim them from the leaves and slice thin.  Sautee them a little longer than the leaves (add them first) and you'll enjoy a little crunch and some good fiber! 

If you're new to kale, try making chips out of it.  Kale chips???  Oh yes, they are delicious and even the most skeptical out there will find them addicting.  Clean the kale, remove the stems and cut or tear leaves into large pieces.  Toss with olive oil, salt, pepper and maybe even some cayenne, place on a cookie sheet and bake in a 350'F oven for about 15 minutes.  Halfway through the cooking time, give a stir and keep an eye on them to make sure they don't burn.

So go on...get yourself some kale...your body will thank you!