Although it’s 2014 and a new supreme is yet to be announced, kale reigned as the superstar of all green veggies last year, with its low-kilojoule, high-in-fibre and powerful detoxifying properties.
But how does one eat kale? Kale has a somewhat bitter taste, which means in order to enjoy its range of benefits, you need to come up with some creative and delicious ways to please the palate.
So I narrowed down the top five most delicious ways to get some green into your system. No spoons masquerading as aeroplanes necessary.
SMOOTHIE OR JUICE
In the age of time-poor office execs and soccer mums, the liquid meal on the run has never been so popular. I own both a juicer and possibly the most powerful blender you can get on the Australian market (no joke, it costs nearly $500 and can blend an iPod if you tried) and while I prefer the taste and texture of a green juice, blending has far more benefits for your health, as well as being way less time-consuming to clean.
For my green juice, my go-to recipe is kale, spinach, green apple, celery and cucumber. Sometimes I’ll even add in the juice of half a lemon to give it more of a ‘kick’. You literally just throw the kale into the juicer whole – no fuss. For something more sweet, my smoothie recipes always has two things – banana and blueberries. These are my staples, and from there, I add kale, spinach and depending what’s available, coconut water, unsweetened almond milk or filtered water and ice.
Whoever said nothing tasted as good as skinny feels never ate Red Rock Deli chips. As much as I like being healthy, salty potato chips are my vice, and while my tastebuds are cheering, my waistline is not. Enter a healthy alternative – KALE CHIPS! For some serious crunch factor, simply drizzle olive oil, sea salt, black pepper, sesame seeds and mix in evenly. Spread evenly on a baking tray and pop into the oven for 10 minutes or until slightly brown and crisp.
MASSAGED KALE SALAD
Raw foodist everywhere rejoice! Possibly the most simple way to enjoy kale is in a… *drum roll please* salad. But what about the bitter taste mentioned before? That can be masked by simply massaging it in olive oil, lemon juice and a sprinkle of sea salt. The salt and acid in the lemon juice softens and tenderises the kale, making it sweeter for the palate. So why are we getting handsy with our greens? By massaging the flavour into the kale, you’re ensuring every inch of
bitterness is concealed.
Some people prefer to eat kale raw to truly benefit all of its nutrients, as cooking vegetables can torch vitamins and natural enzymes. However, sometimes you need to turn the heat up. Sautéed kale with lemon juice and avocado or olive oil is my second favourite way to get my kale intake for the day. Paired with baked salmon, dinner can be served in 20 minutes – who said healthy food wasn’t fast food? Simply set a big pot on low-medium heat, add olive or avocado oil and then the kale. Once it starts to wilt, add in half the juice from a lemon, and cut up the other half in wedges and throw them in. Too lazy to cook? The Bucket List in Bondi Beach is one of my favourite spots, and their weekend brunch menu includes a flavoursome sautéed kale dish, complemented with quinoa, avocado, spinach, almonds and soft boiled eggs.
Sure, beetroot, feta and cashew dip sounds like it’s the obvious choice to make you the popular party-goer, but if you want to really impress your guests at your next soiree, opt for this homemade kale and sun-dried tomato hummus. The recipe can be found at VeganYumYum.
Still not sold? I guess you could always stick to spinach. It’ll probably make a comeback in a year or two.