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All Hail Kale!

Friday, May 31, 2013
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Beautiful curly kale leaves growing in my garden. Photo by Stephanie Singer

You've surely heard the health hype about kale, right? Well, it's all true.

Kale is a superfood because of its high levels of Vitamins A, C and K, calcium and beta carotene. It is a brassica — part of the group of leafy greens with central leaves which do not form a head (think broccoli, cauliflower, collard greens and brussels sprouts). 

Perhaps because of its nutritional benefits — and because of propitious celebrity endorsements like Gwyneth Paltrow's high-profile love of kale chips — kale's stock has been on the upswing recently. A #kale search on Instagram has 239,445 photos of the leafy green in multiple forms (read in your best Forrest Gump voice) —salted chips, smoothies, salad, sauteed, steamed, stir-fried, served raw straight from the garden and more!

I find kale to be easy to grow since it regenerates steadily for most of the summer and into the fall.

It is even easier to incorporate into your cooking and dining routines, thanks to user-friendly recipes like this Singer family favorite for kale chips:


1 bunch of kale

2-3 tablespoons extra virgin olive oil

2 pinches sea salt


1) Pre-heat oven to 350˚

2) Remove stems from kale, cut into 4-inch pieces and place on cookie sheet

3) Drizzle with olive oil and sprinkle salt.

4) Bake for 15 minutes or until crisp

5) Top with anything! My favorite is grated pecorino cheese.

Eat Royally,

The Bubbi Project

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