10 Reasons We’re Still Not Over Kale
Last week on April Fools’ Day, Ina Garten posted a photo of green-frosted, kale leaf-garnished cupcakes on Instagram with the caption: “These Kale Cupcakes are a healthy twist on one of my favorite cupcake recipes. They look absolutely gorgeous and are the perfect treat for spring! And the best part is, they’re so delicious kids won’t even guess that there’s a vegetable hidden inside.” And I’ll admit it: She totally got me for a second. Ina’s hilarious April fool pretty much sums up how out-of-control the kale trend has become.
But that doesn’t mean we should all turn against kale. It has revolutionized salad for me — the hearty greens make it a much more satisfying meal than romaine or spinach ever did. And it has helped transform the smoothie from a fruity sugar bomb into a snack or breakfast that can actually be good for you. Here are 10 more reasons why we’re still not over this trendy lettuce.
It makes a mean chip.
Directions
Tear the leaves off 1 bunch kale. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 2 sliced garlic cloves, and salt and pepper. Roast in a 425 degrees F oven until crisp, about 15 minutes, stirring halfway through. Squeeze some lemon juice on top.
And it puts an awesome twist on a classic dip.
It’s an all-star addition to just about any soup.
Related: What Makes Kale So Healthy, Anyway?
It takes lasagna to the next level.
It marries well with pretty much any cheesy comfort food.
It adds an earthy note and brilliant green color to pesto.
Related: 46 Healthy Meal Makeovers
It cooks in five minutes for an incredibly easy side dish.
It does wonders for a boring, boneless skinless chicken breast.
You can use it to make a super-green margarita.
Related: Foods with 100 Calories
It doesn’t have to be healthy.
See, there are many reasons to continue to obsess over kale. But that doesn’t mean it should ever end up in a cupcake.
Check out more healthy kale recipes from Food Network.
By Sara Levine
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