Many believe kale is the most nutritious food in the world. One cup of chopped kale has 206% DV Vitamin A, 134% DV Vitamin C, 121 mg of Omega-3 fatty acids, and 92.4 mg Omega-6 fatty acids. It is considered to have excellent anti-inflammatory potential, and to be a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper, and Manganese.
Perhaps the saying about apples should be changed to "A cup of kale a day keeps the doctor away!"
Chopped Kale Power Salad
2 Medium Sweet Potatoes or Squash, Peeled and Diced
1 1/2 Tablespoons Olive Oil
3⁄4 Teaspoons Sea Salt
1⁄4 Teaspoon Black Pepper
1 Bunch Kale, Washed, Stem Removed, and Chopped
1⁄2 Large Lemon (Juiced)
1⁄3 Cup Dried Cranberries or Fresh Pomegranate
1⁄3 Cup Pepitas or Sunflower Seeds
1⁄4 Cup Chopped Green Onion
1⁄3 Cup prepared quinoa
Pre-heat oven to 400 degrees. On a large sheet pan, toss together the diced sweet potato with 1/2 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Bake sweet potato until fork-tender, 20-25 minutes, flipping once. Prepare the kale while the sweet potatoes are baking. Add the chopped kale to a large bowl with 1 tablespoon olive oil, juice of 1/2 a large lemon, and a heaping 1/4 teaspoon salt. Use your hands to massage the kale and make sure everything is mixed together for about 1 minute. Set kale aside until sweet potatoes are finished baking. Add together dried cranberries, green onion, and seeds. When sweet potatoes are done cooking, let cool for about 5 minutes. Combine together with kale and cranberries, quinoa, seeds, and green onion. Top with olive oil, a little salt, and fresh lemon juice!