Within the past few years, kale has made its way into the nutrition spotlight. Leafy greens like kale are incredibly nutritious and easy to add to many recipes. Finely chopped kale can be added to soups, salads, pasta dishes, and grain pilafs. We’ve even found a way to incorporate kale at breakfast – please see our recipe below. Be sure to check out our school dining site for more recipes and tips!
Did you know?
- While used as a leafy green, kale is actually a member of the cabbage family
- Kale is considered one of the most nutrient dense foods, providing vitamins A, C, K, calcium, and other nutrients
- Kale and other cruciferous vegetables contain a group of substances known as glucosinolates, which are responsible for the pungent aroma and bitter flavor of cruciferous vegetables
- Kale can be enjoyed in a variety of dishes from salads to soups to snacks and even smoothies
- Kale’s celebrity status in the food world is new, but kale has been around for thousands of years
- Kale comes in many varieties including curly and flat and colors ranging from traditional green to purple
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