Ever wondered what makes spinach green? Or egg yolks yellow? The answer: Lutein. This antioxidant doesn’t just add color to your favorite foods; lutein gives a boost to your body, too — inside and out.
I had the pleasure of traveling back to my culinary school stomping grounds last weekend — Providence, Rhode Island. While there, we decided to grab a glass of wine at Al Forno restaurant and, of course, have one of their famous pizzas. With all the fresh summer herbs in season, I’ve been on a serious pesto kick lately, so I was super excited when the waiter announced that night’s “special” pizza was a kale pesto pizza! Yep, pesto made from kale. I love, love, love kale and I especially love pizza — so what could be better? Well, my expectations were blown away. The pizza, of course, was phenomenal, but the kale pesto was the star of the show. Mild and smooth, this was one of the best pestos I’ve ever had and so unique to boot.
These kale chips are crunchy, light, and melt in your mouth. They’re a tasty alternative to traditional chips, and a yummy way to incorporate more greens into your family’s diet. Plus, kale is packed with vitamins A and C, fiber and antioxidants! My hubby is always asking me to make these, and they’ve been a big hit with kids, too.
Sweet, tender and mild, Red Russian Kale isn’t carried in most supermarkets, but I was thrilled to find it at my farmer’s market recently.
Everyone needs a good kale recipe! This side dish has big flavor, vitamins, protein and only takes minutes to throw together. Kale and red pepper flakes balance out with creamy white beans and savory chicken broth. Add leftovers to an omelet or toss with cooked pasta.