A few weeks ago, I took a trip to the green belt in Indiana for the annual Bluegrass State Green Festival.
There, I discovered the most important ingredient in my daily diet: kale.
I don’t typically cook with kale.
I have a green thumb and my fingers are terrible for picking it, so I don’t want to use them.
Instead, I’m going to use the kale I’m growing.
Kale is one of the most nutritious vegetables you can eat and is naturally high in fiber, protein, vitamins A and C, magnesium, and potassium.
When you combine kale with a bit of butter, olive oil, and spices, you get something that is so good that it makes you want to eat it every day.
The flavor of kale is also a favorite of many vegetarians.
Kale has become a favorite vegetable in the United States, but its nutritional profile isn’t all that different from other vegetables.
If you are a vegetarian, kale is the vegetable you should try to make at home.
The nutritional profile of kale in a bowl of salad.
(I’m using this recipe with an extra 1/4 cup of water, and the salt is based on the recipe.
If your kale is already soaked, you can use the leftover water to make a salad.)
I used to have a few different kale recipes, but I had to stop because kale was too high in fat.
But I’ve been looking forward to making this salad for a while, and I love how flavorful it is.
Kals for Lunch A couple weeks ago I made a salad that was so delicious that I decided to try making kale for lunch.
I added the kale for the first time to my salads a few years ago.
I’ve always liked kale, so it was nice to try a salad with something new that would satisfy my sweet tooth.
You’ll need: 4 cups kale, washed and dried 1 cup of butter 1 tablespoon of garlic, minced 1 tablespoon ground red pepper 1/2 teaspoon ground ginger 1/3 cup water 1/8 teaspoon salt (more to taste) 1/16 teaspoon ground black pepper Directions: Wash and dry the kale.
In a medium saucepan, combine the butter, garlic, and ground red and ginger.
Heat the butter over medium heat.
Add the garlic and ginger, stirring until the garlic is fragrant.
Add in the kale, and stir to combine.
Place the pan over medium-high heat and bring to a boil.
Reduce the heat to low, and cook the kale in the pan for 20 minutes.
Remove from the heat and allow to cool.
In the bowl of a food processor or blender, combine all of the remaining ingredients and pulse until smooth.
You want the kale to be very finely chopped.
I add a little bit of salt here and there.
If it is too dry, add more water.
Transfer the kale back to the bowl, and process for another 30 minutes.
Garnish with a little fresh mint.
Nutrition Facts Kale for Lunch Amount Per Serving (1 cup) Calories 551 Calories from Fat 6 % Daily Value* Total Fat 2g 4% Sodium 752mg 31% Potassium 612mg 17% Total Carbohydrates 30g 12% Dietary Fiber 1g 4.5% Sugars 8g Protein 25g 50% Vitamin A 1% Vitamin C 3% Calcium 2% Iron 1% * Percent Daily Values are based on a 2000 calorie diet.