Kale, together with cabbage, collards and Brussels sprouts belongs to the Brassica family. It is an excellent source of vitamin K, vitamin A, vitamin C and manganese. It is also a good source of dietary fibre, copper, calcium, vitamin B6 and potassium.
So, research shows that Kale turns on your body's natural detoxifying enzymes to help ward off lung and stomach cancers. The B vitamins boosts energy in your activity levels, promoting that healthy glow to your skin.
Here is a nice palate-pleaser recipe from the Self Magazine which can very well be eaten at dinnertime..Honey, can you make this? :-)
Recipe for Kale, Potato and Onion Frittata
* Vegetable oil cooking spray
* 1 yellow or white onion, sliced
* 1 pound kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
* 2 cloves garlic, chopped
* 2 cups boiled diced potatoes
* 2 whole eggs
* 2 egg whites
* 1/2 teaspoon paprika (preferably smoked)
Preparation
Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.
Serve with: A baked tomato and a salad per person. Halve tomato. Top each half with 2 tablespoons grated Parmesan, 1 teaspoon olive oil and 1/8 teaspoon each chopped garlic, thyme, basil and parsley; season with pepper. Broil 3 to 5 minutes. Combine 1 cup mixed lettuces, 1 slice red onion and 1/2 tsp each vinegar and olive oil.
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