Did you now that kale and cabbage share the same “family”? Kale has been around for a long time, being popular in parts of Europe prior to debuting in the United States. There are various types of kale, with the curly dark green being a common type. Kale’s color, like other leafy greens, is an indication of the presence of many phytonutrients, including antioxidants that help protect cells from damage, and it lowers risk of certain diseases. An antioxidant in kale called beta- carotene can also be used by the body to make Vitamin A, which is important for vision health. Kale is also naturally low in calories, fat, sodium, and cholesterol free! Go ahead and make spring a time of “greens” with eating kale and other leafy greens.
Try this rice bowl topped with veggies:
Calories: 306 | Protein: 9g | Carbs: 52g | Total Fat: 7.5g | Fiber: 6.4g | Sodium: 377mg Yield: 4 | Serving Size: 2 cups
Ingredients
1 cup brown rice, uncooked
2 cups cold water - to cook the rice
12 ounce bag of kale, chopped
6 cups boiling water – to steam the kale
1 tablespoon extra-virgin olive oil
2 large Portobello mushroom caps cut in strips
1 teaspoon less sodium soy sauce
1/8 teaspoon ground black pepper
½ teaspoon kosher salt
2 tablespoons chopped peanuts, unsalted
¼ cup cilantro, fresh
Preparation
Tags: Blog, Blog, Eat Well, Fit & Flavorful, Healthy Eating, Nutrition, Nutrition, Nutrition Tip, Recipe, Recipe, Recipes, Recipes