I’m really excited to try new dark leafy greens this week! I’ve had good ole green kale before but not these bad boys!
From left to right, I’ve got Russian Kale, Red Kale & Lacinato Kale.
First up, Red Kale…with eggs!
…and burnt toast, ha!
Red Kale tasted just like Green Kale and stayed crunchy after being sauteed.
What I’ve learned about the health benefits of Kale is that they area loaded with antioxidants and Vitamins A, K & C. It also supports eye health and its fiber content helps regulate cholesterol levels.
So….eat more kale! Oh and throw a handful of it in your smoothie 😉
This week I’m cooking with Rainbow Chard! Rainbow Chard is leafy green with bright red, orange or yellow stems and is actually classified as a beet. This large “leaf” is similar to Spinach in how it cooks and tastes. It is slightly bitter but not bad at all, the bitterness goes away when cooked. It is also known as Swiss Chard, Silverbeet, Perpetual Spinach, Spinach Beet, Crab Beet, Bright Lights, Seakale Beet, and Mangold. I’ve learned that Rainbow Chard has large amounts of Vitamin A and moderate amounts of Vitamin K and C and is rich in minerals and dietary fiber.
Here, I simply chopped one leaf then sauteed it with grass-fed butter for about 3 min then added whole eggs.