Recently, a friend asked me, “How can I make kale yummy?” It occurred to me that perhaps a lot of people are new to the nutritional powerhouse that is kale. Maybe you only know it as that curly green thing underneath your potato salad, or shoved in between the ground beef and the New York strips in your butcher’s display case. It does look quite nice, but it is severely underutilized as a garnish. Loaded with calcium, iron, potassium, vitamins A, C, and K, and even some protein, you’d be much better off eating the kale, and tossing the potato salad. Here are five simple things you can do to make your kale yummy.
