Why You Need To Be Eating Kale

First there was spinach. Then came broccoli. Now, say hello to your new best food-friend...Kale!

We all know if it's leafy and it's green, it's guaranteed good! But kale may just be the best thing since Popeye first came on to our screens smashing down cans of spinach-y good stuff. 

What kale is currently lacking by way of cartoon endorsement, it more than makes up for in nutritious goodness. If you're not on the kale band wagon yet, here are our top five reasons why you should be!

1) Kale is rich in powerful antioxidant Vitamin K. Vitamin K has been linked to reducing risk of cancer according to scientific studies. 

2) Kale is full of fibre and sulphur, which makes it great for detoxifying your body and improving your liver health.

3) Kale is rich in Vitamin A and Vitamin C. These vitamins are important for your vision, healthy skin, immune system function, hydration and metabolism. 

4) Kale contains omega-3 fatty oils (good fats) which protect against asthma, arthritis and autoimmune disorders. 

5) Kale is low in calories and has zero fat!

By this stage we know what you're thinking: wow, sounds great, but what do I do with it?!!?

Don't worry, we have you covered! Head over to Daily Bites for 52 Ways To Eat Kale for some great recipe ideas to get you started! Here is one of our favourites for you to have a go at:

This Recipe for Roasted Salmon with Kale Tahini and Cranberries from Cara's Cravings is PACKED with goodness, is easy and quick to make, and tastes absolutely delicious!

Ingredients:

2 6oz filets of salmon, preferably wild Alaskan sockeye

1-2 teaspoons lemon zest

salt & freshly ground pepper

2 tablespoons (20gm) dried cranberries

1/3 cup thinly sliced red onion

1/2 lb chopped kale

1 tablespoon tahini

1/2 tablespoon lemon juice

2 tablespoons water

freshly ground pepper

Directions:

Preheat oven to 375ºF.

Place salmon on a foil-lined baking sheet. (If the salmon has its skin on, you will not need to grease the foil, and you can easily slide a spatula between the meat and skin when the salmon is done cooking, leaving the skin behind. If the skin has already been removed, spray the foil with nonstick cooking spray.

Sprinkle salmon with lemon zest, salt and pepper. Bake in preheated oven for 10 minutes, or until just opaque in the center.

Meanwhile, place cranberries in a small bowl and cover with hot water. Heat a large nonstick skillet over medium heat. Add onions with a splash of water, and cook until softened, about 5 minutes. Add the kale (a few handfuls at a time if it doesn't all fit) and cook, turning with tongs, for about 10 minutes, or until all the kale is wilted. Season with a pinch of salt. Stir together tahini, lemon juice and water, and add freshly ground pepper to taste. Pour the tahini sauce over the kale. Drain the cranberries and add to the pan. Stir until everything is coated and heated through.

Plate the salmon with the warm kale, and serve immediately.

Do you cook with kale? Share your favourite recipes with us below!