Confession: I’ve written about kale and all of its magical health properties no fewer than four times in the past year and a half (here’s one SELF story where I mention it).
But I haven’t, ahem, actually attempted to eat it. I love spinach–I have it in my scrambled eggs most mornings–and rationalized that I was already getting a healthy dose of dark leafy greens. And there was that pesky rumor that kale was difficult to make edible.
A conversation with Dave Grotto, R.D., author of 101 Foods That Could Save Your Life, made me decide to give kale a chance. The secret to making kale tasty, Dave told me, was to cook it for a good long while.
So on a trip to Fairway–my local grocery store–I picked up a huge bunch of deep green and purple organic kale greens (about $2.50). When I got home, I threw a tiny bit of chopped up prosciutto in a pan along with a healthy dose of canola cooking spray, and after that had browned, I tossed in thin strips of Kale and sautéed it for about seven minutes. When it was done, I sprinkled it with a little salt and a smattering of pine nuts and served it with a lean steak for dinner.
My fourteen-month-old daughter declared it delicious. Meanwhile, my husband and I weren’t sure if we were in love with its sharp, decidedly green taste.
The next day, the weirdest thing happened: I got a craving for kale. It was like my body knew that the stuff was too darn good not to eat. So, scratching my head, I cooked the greens I hadn’t used the day before, this time omitting the prosciutto, and ate an entire plate of it (setting me back about 80 calories; one cooked cup contains 39). I’ve had it twice since then can easily see it becoming a staple in my diet.