Kale is one of the healthiest and heartiest cruciferous vegetables. It has a strong flavor, and becomes sweeter once exposed to frost. Kale can benefit you by lowering your cholesterol, lower your cancer risks, and it also helps the body’s detoxification system. Kale is most often steamed or sautéed but can also be eaten raw. Try this kale salad as side dish.
Ingredients:
6 cups thinly sliced kale with stems removed
2 hard boiled eggs
2 slices of center-cut bacon
2 tablespoons of extra-virgin olive oil
1/2 cup chopped onion
1 1/2 cups sliced button mushrooms
2 tables spoons red-wine vinegar
2 teaspoons whole-grain mustard
1/2 teaspoon freshly ground pepper
1/8 teaspoon salt
1. Place kale and eggs in a large bowl
2. Cook bacon in a large skillet over medium heat until crisp.
3. Add the oil and onion to the pan and cook for 2 minutes. Add mushrooms and cook until they are tender. Remove skillet from heat and stir in the vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs you have in your large bowl. Final step is to add the bacon and toss.
Per serving: 182 calories; 12 g fat; 97 mg cholesterol; 14 g carbohydrates (no added sugar); 9 g protein; 3 g fiber; 268 mg sodium
Recipe featured in Eating Well’s October issue
