Kale Today; Health Tomorrow

How do you consume your kale these days? When I was growing up, kale, collards or turnip-greens were pot-bound, submerged in water and seasoned with neck-bones, or other meats and salt. They were a fixture at every holiday meal and once a week, a generations-old tradition that I continued in my own household.  And it wasn’t just the cooking that made up the tradition but the preparation too.
In the African-American community, eating leafy greens like kale and collards involved buying five to ten pounds, then washing each leaf thoroughly before settling them into a pot to cook until the leaves were limp and had thoroughly absorbed the flavor of the meat and seasonings.
These days you can get deliciously flavored greens and preserve vitamins with just a few minutes stir-fried or eat them raw!
The first time I tasted raw kale was at Wegman’s. They mixed kale with a garlic sauce and created a tasty dish, packed full of vitamins. I haven’t re-created that dish at home yet but I am thoroughly enjoying the kale-based juices and smoothies I make in my Magic Bullet.

For my Kale-Strawberry Juice you’ll need:

A fistful of kale leaves, rinsed, de-stalked;
Half an apple chopped into chunks;
Half a banana;
A palmful of frozen strawberries.
Add all the ingredients to one of your Magic Bullet containers. Then fool the container halfway with your favorite sugar-free drink: orange juice, apple, or even an energy drink or gatorade, as long as they are sugar-free. Blend til ingredients are liquified and enjoy. EZ and DELICIOUS!

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