Foods We Love: Kale | Seventh Generation
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Foods We Love: Kale

Author: LisaFerber

I first encountered kale at my friend Susan's house. Susan was raised by parents who ate healthily in a way that seemed foreign to me: Their snacks were cashews and their bread had spelt in it, both of which seemed revolutionary to me back then. So one day I was seated at the dinner table with her and her family, and she announced that we're having kale. She adds, "And it really fills you up, so it's good for weight loss." Unsure if that was a tip Susan felt I needed, I decided to go ahead and try it.

Kale is just so good for you. One cup provides 134% of your Recommended Daily allowance of Vitamin C and 206% of your RDA of Vitamin A. Vitamin A contains carotene, which serves as an antioxidant, so it makes the frontline of your body more capable at fending off disease and free radicals. Among many other benefits, the Vitamin A helps fights off possible damage to your retinas. As we age, our ability to see in the dark becomes weaker, so a steady diet of Vitamin A might be of help in keeping your eyes able to make out the menu in a dark restaurant. Kale is also a healthy source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium, Phosphorus, Vitamin K, Vitamin B6, Calcium, Potassium, Copper, and Manganese.

Kale is a descendent of the wild cabbage, and it has been cultivated for more than 2,000 years. It is reputed to have originated in Asia Minor, and to have been brought to Europe circa 600 BC by Celtic travelers. Until the Middle Ages, it was one of the most popular vegetables in Europe.

Here is a simple recipe that blends the warm spice of curry with the warm sweetness of honey. I found this recipe on  Bon appétit!

Honey-Curried Kale
½ medium onion, thinly sliced
1 tablespoon olive oil
1 tablespoon curry powder
1 tablespoon honey
1 teaspoon lemon juice
½ bunch kale
2 tablespoons soy sauce
¼ cup water

Cut away kale stems and chop leaves into large pieces. Sauté onion in oil over medium heat until dark brown and caramelized, about 20 minutes. Stir in curry powder, honey, and lemon juice. Add kale, soy sauce, and water. Cook for 5 minutes, tossing until kale is chewy but tender.
Makes 6 servings.
(Recipe adapted from Farm-Fresh Recipes by Janet Majure.)

And when it's time to clean up, grab some Seventh Generation 100% Recycled Paper Towels, so you can wipe up any spills without wiping out any of Mother Nature's beautiful green trees.

top photo: quinn.anya



mluedeman picture
We love kale too but I don't cut off the stems, except at the very tip...they are full of good-for-you-yumminess too. Just cook them a little before adding the tender leaves, if you don't like the crunchiness of the stems. It's so easy to grow in a container too!
ikswoklow picture
We grow kale also but there's never enough! KALE CHIPS are wonderful .... have any of you tried them?
jjerribug picture
Love love love kale. So does my son. Great sautéed or in soups like this one -
shirlann54 picture
We grow kale in our garden we love it.We didnt know it was so full of vitamim .We will eat it a lot more.Thank You