I don’t like kale.

It’s out in the open, like a confession to the priest (though I’m not Catholic).

I have tried kale a number of different ways – baked, sautéed, raw, in dishes, salads smoothies and as kale chips. And still, I struggle to feel the love.

Why should I care?

Kale is one of the healthiest foods around. According to Food Facts, one cup of kale can trump a whole week’s worth of other foods: 684% of the daily value of vitamin K, 206% of the suggested daily amount of vitamin A, and 134% of vitamin C (and even more vitamin C in the Scottish curly-leaf variety). It contains lots of iron, protein and calcium and can lower your cholesterol, help prevent cancer and detoxify your system.

What more could you want from a green, leafy friend?

Increasing popularity

If kale were in high school, she’d no doubt be homecoming queen. Below captures her quick rise to fame.

– In 2008, 539 babies were named Kale.

– Gwenyth Paltrow made kale chips on Ellen 2011, launching the vegetable’s stardom.

– In July of 2013, Iserloh and Drew published a book entitled 50 Shades of Kale.

– And by 2013, the vegetable had earned its own National Kale Day (on October 2).

I still don’t like it

Actually, that’s not entirely true.

One day I tried a kale salad on a business trip to Lewiston, Idaho at the Blue Lantern Coffee House. The salad was amazing, and when I asked the waitress why it tasted so good, she assured me the kale was “fresh and local.” (Believe me, I have tried many other kale salads and never felt this way).

I also made this Orechiette and Kale with Breadcrumbs dish from Bon Appetit quite some time ago, and I think it turned out pretty well.


Kale chips aren’t too bad, either (Food Network recipe can be found here, but there’s little variation in how to prepare). Warning: If you don’t eat them as soon as they come out of the oven, be prepared to ditch them. Leftovers are not so tasty.

Though I have written blog posts debating the value of hiding vegetables, this one may be the exception to the rule. I can’t taste the bitter flavor of kale if blended in a fruit smoothie. Apparently, Starbucks agrees because they have introduced kale smoothies in their line-up.

A better tomorrow

I’m sticking with spinach, chard and collard greens, as these leafy greens are healthy, too, and I love the way they taste. For now, kale and I will have to part ways.

Photo courtesies:

Farmer Foodshare

Bon Appetit



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