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Kale: properties, benefits, and the tastiest recipes

Kale: properties, benefits, and the tastiest recipes

Kale is a vegetable rich in beneficial properties. Let’s find out what it is and how to cook it in a healthy and tasty way!

Kale is a variety of cabbage with curled, fleshy and irregular leaves.

It is considered a super food, because of its low calorie content and its many vitamins. It has become one of the favorite foods of Hollywood stars, including Gwyneth Paltrow, Sarah Michelle Gellar and Jennifer Aniston. Let’s learn everything about its benefits and how to cook it in a healthy but tasty way.

Kale: properties and benefits

cavolo riccio kale

Kale is low in calories: 100 grams of this vegetable have only 49 calories. However, it is rich in vitamins, especially A and C, and minerals such as calcium, iron and magnesium. Consider that a portion of kale contains more calcium than a glass of milk and more vitamin C than an orange!

This vegetble also contains many antioxidants, including beta-carotene, proteins, vitamins of the B group, vitamin K, folic acid, potassium, manganese, essential omega-3 fatty acids and fiber. It has all the nutrients our body needs to be strong and energetic, without any fats and very low in calories. It is not surprising, then, that movie stars follow a diet based on kale when they want to quickly lose weight and cleanse.

Kale: recipes

The fact that this vegetable is a healthy food should not let you think it is not tasty! In fact, a tasty and delicious recipe is kale chips, for which you need:

– a kale,

– extra virgin olive oil,

– salt and pepper.

First, heat the oven at 160°C. Cut and clean the kale leaves, removing their central part. Then, cut them into smaller pieces, the size of a classic potato chips and dry them. Put the kale leaves in a pan and moisten them with the olive oil, without breaking them. At this point, arrange the chips on a baking tray and season them with salt and pepper. Bake your chips for about 20 minutes, until crispy.

You can also cook kale in a frying pan. Remove the final parts of the stems and stew it for about 15 minutes in salted water. Drain the leaves and leave them for a couple of minutes in cold water. In the meantime, in a pan brown a clove of garlic with a drizzle of olive oil. Grind a chilli, chop the kale leaves and cook both these ingredients in a pan for a few minutes.



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