O-Kale... Had Enough Already!

Actually, I have not had enough of kale.  Yet.
But I wonder if this is just an L.A. thing? Or has kale exploded onto the entire global restaurant scene. Everywhere I turn these days, it seems kale is on the menu.  Raw kale salad, organic kale, locally sourced kale....kale, kale, kale. It takes this collective psychology to grab on to any new exciting trend, because, let's be frank,  kale is not the tastiest of greens. But it has so much sold the masses on its super nutritious properties, that it's even ordered freshly juiced at places like Whole Foods. So, what's making kale so popular that it's become this overnight sensation? Well, check out the contents of this super-wondrous powerhouse of a vegetable.

Kale Nutritional Facts: 

• Enough magnesium and fiber that will make you regular for days.
• Rich in Vitamin A and C (vision, immune system).
• Rich in Vitamin K (for blood clotting and anti-oxidant benefits).
• Equivalent, if not more iron as a serving of beef (not bad for our vegetarians).
• Helps reduce blood cholesterol and decreases risk of heart disease.
• Has properties that help reduce risk of colon cancer.

But the question is, how do you like your kale? Raw kale can be tough and chewy because it is so fibrous. For some it is also too bitter. When finely chopped, it becomes a bit more versatile, especially by adding some fruit and/or nuts, and a nice vinaigrette.  Many restaurants offer raw kale salads on their menu these days. It's an easy buck for them to make, since raw salads require no cooking,  very little prep, and are not labor intensive. Personally, I'd rather spend my money on other dishes I can't easily prepare at home. 

So, how else to enjoy kale?
Here are some tested options:

• Kale lasagna: Finely chop raw kale, then steam for about 5 minutes. Place in colander and press out extra liquid. Substitute for (or add to) spinach or veggie layer in lasagna. The heat from baking will further help soften the kale.
• Garbanzo/Kale stir-fry: Pan sauté a bag of chopped kale with a bit of olive oil and fresh ginger. Add minced garlic and a can of garbanzo beans. Dash of salt and red chili pepper.  Makes a complete meal.
• Asian kale stir-fry: Finely chop some kale (plus any other veggies desired), sauté with a bit of canola oil and fresh ginger. Add minced garlic. Toss in cooked Asian noodles(such as ramen, soba, udon).  Top with a dash of sesame oil, and soy sauce to taste.
• Kale juice. Take couple handfuls of kale, place in juicer, follow with a couple celeries,  a green apple or carrot, a few red grapes to sweeten and lemon juice to cut out bitterness. Makes a great green juice.
• Kale chips: Chop kale to 2-inch pieces. Toss with enough olive oil to lightly coat all leaves, spread over a pan, and bake at 350 degrees until crisp. Sprinkle immediately with sea salt(and chili pepper if desired).

Tips:
Buy organic kale whenever possible, (or better yet, grow your own in fall/winter season).  As with many green leafies, conventionally grown kale is full of pesticides that are not easy to remove.