Just like any other vegetable, the key to making it appealing is to prepare it in a way that tastes good. No one wants to eat bland food, right? I’m sharing how I make kale taste good, and how we don’t get tired of eating it.
Why Eat Kale?
- Incredibly rich in vitamins that are good for immune system, Vitamin A supports your vision, kidneys, lungs, and even your heart.
- Vitamin C is a powerful antioxidant that helps the body form and maintain connective tissue, such as bones, blood vessels, and skin.
- A group of vitamins that the body needs for blood clotting, Vitamin K helps wounds to heal. There’s also some evidence vitamin K may help keep bones healthy.
Thank you, Wikipedia. But, no matter the nutritional benefits, I just hate how bland kale tastes. Stick with me, I hear you.
Ingredients to Make Kale Taste Good
There’s only a few ingredients and hardly any steps, it’s really that simple.
- Fresh curly kale (pictured)
- Lawry’s Seasoned Salt
- 1/2 yellow bell pepper, sliced
- 1/2 cup onion, sliced
- Cooking spray
Kale Prep and Cooking Instructions
- Devein the kale. This 23 second video shows you how.
- Let kale soak in cold water for 20 minutes or more if you have time. Do this while preparing the rest of the meal. This process, combined with the type of kale (Curly or Red), will allow the most flavor absorption. Kale’s taste is our problem, right? Here’s a fix.
- While your kale is soaking, chop onions and peppers into small slices. Simmer onions on low heat in a large greased skillet.
- Drain the water from the dish. This will become your prep bowl.
- Tear the kale into small, bite sized pieces.
Pro Tip: if you do this before you soak it, it’ll be much harder to drain. Devein, soak, then tear. - Add kale to the skillet and spray generously with cooking spray and sprinkle on seasoned salt. Let it cook a bit on low-medium heat for a few minutes.
- Add peppers to the skillet once the kale has started to soften. Continue on a low-medium heat for about 10 minutes.
Pro Tip: for a crunchier result, use a medium-high heat, monitor carefully to avoid burning.
Your skillet will start off looking more like this, fluffy and overflowing:
…and should look more like this once cooking/finished, softer and flatter:
This is how you’ll gauge if it’s been cooked enough to disguise its normal kale-y taste. Be sure you’re not burning the leaves with too high of a flame unless you’re aiming for a kale chip texture. I’ve also read that frying vegetables too much can actually burn off nutrients, which is something to consider/read more if you like a well-done veggie.
Seasoning Kale to Taste
Be sure you have enough seasoned salt to appeal to your taste and your dish is done! The Kale Side Salad doesn’t have to be a side, either. I make a similar salad as a full meal, usually after working out, with hard boiled egg whites, chicken breast, and other add-ins. Get creative with it!
Tonight’s meal included cheesy mashed potatoes and grilled boneless, skinless chicken breast. It was amazing, and even Kev loves kale when it’s prepared and seasoned right; he raved about this meal! Best part was, it clocked in at only about 500 calories per dish.
Are you a converted kale lover? Let me know your fave meal ideas in the comments! I’m always looking to hear new ways to pair nutritious foods.
More Food and Recipes
- Sriracha Aioli Brussels Sprouts (Cooper’s Hawk Copy Cat)
- Homemade Pink Pasta Sauce
- Oven Baked Breaded Buffalo Chicken Recipe
- Homemade English Muffin Pizzas
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