Ah, Kale. That phytonutrient-rich veggie that seems to haunt your every bin presenting you with the ultimate cooking quandary – How should I cook this kale today? Now, you may be thinking, “I’m tired of trying to find something to make with kale all the time. Do I really need it?” Well, please allow us this quick nutrition lesson cliff-notes style.
- The world around us contains a delicate balance of PH. For example, did you know the egg white of a free-range chicken egg is highly alkaline while the yolk is acidic?
- Well, our bodies need a good balance of PH as well. Having an unbalanced PH level can lead to the progression of degenerative diseases like heart disease and cancer as well as lead to excessive weight gain.
- Ever do one of those PH tests where you put the strip in your mouth and see what color you get? The scale is between 0 and 14 with an average of 7.4 being the healthiest – airing on the slightly alkaline side.
And, guess what? Yep, Kale is an alkaline-rich vegetable as well as many other veggies like cabbage, turnips, spinach, and more. What’s important to note is that although your PH should be slightly more alkaline, that does not mean to only eat alkaline-rich foods. It’s vital to eat a good variety of healthy natural foods full of protein and fat-soluble vitamins, along with adequate minerals to achieve proper alkalinity. To learn more about this, read this great article by Sally Fallon.
OK, we digress…all that to say, give Kale a chance with some of these quick and easy PH-balanced recipes!
Kale with Olive Oil and Balsamic Vinegar
- Bunch of Kale
- 1/2 tsp of sea salt
- fresh squeezed juice of 2 lemons
- 1 tsp of olive oil
- 1 tsp of balsamic vinegar
- a pinch of cayenne pepper
Rip the leaves apart and remove the stem. Add the lemon juice and sea salt. Thoroughly mix by hand or with a spoon. Add the cayenne, oil and balsamic vinegar, mixing a little more. The kale is ready to eat but letting it sit even longer (6+ hours) will allow the ingredients to sit and mix well together.
Kale and Bacon
- 1 chopped bunch of kale
- 1/2 lb bacon
- 2 tbsp butter
- 1 medium chopped white onion
- 1 clove minced garlic
- 1/3 cup chicken broth
- 3 medium peeled diced potatoes
- 2 tsp red wine vinegar
- sea salt and pepper to taste
Cook the bacon until crisp, crumble and set aside. Using some of the leftover bacon grease, add butter and cook the onion and garlic for a few minutes over medium heat. Add the chicken broth and kale and cook covered for 5 minutes. Stir in potatoes and cook for 15 more minutes. Sprinkle with vinegar and add salt and pepper to taste then serve top with crumbled bacon.
If you haven’t already, check out these 2 previous kale recipes we’ve posted:
And, in case that isn’t enough, check out this great blog, 365 Days of Kale by Diana Dyer, for a plethora of recipes including Kale Chips, Garlic Scape-Kale Pesto, and more. Also, send in your kale recipes and we might even feature them in a blog post. Stay tuned for a Recipe Contest to be announced soon!