In my opinion, you can't beat kale when it comes to adding leafy greens to your diet.
Among the benefits of kale you'll find this colorful green has an abundance of vitamins A and C - antioxidants with anti-inflammatory benefits. And kale’s sulfur-containing phytonutrients are thought to help in the prevention of bladder, breast, colon, ovary and prostate cancers. Even better, kale contains fiber, a big boost for weight watching folks.
The varieties of kale you can choose from are numerous. I often choose kale over spinach. It stands up well in sautés and soups without wilting into oblivion, and purple kale adds wonderful color to my dishes.
You can try your hand at adding kale to a meal in a frittata. This frittata recipe adds sweet sun-dried tomato and roasted peppers to round out the meal with wonderful flavor. You won’t be disappointed.
Frittata with Sun Dried Tomato, Roasted Peppers and Kale
1 tablespoon olive oil ½ cup onion, chopped 1 clove garlic, minced 2 cups kale, chopped 4 tablespoons sun dried tomato, minced ½ cup roasted red peppers, finely chopped 4 large eggs 4 large egg whites 4 tablespoons oregano, fresh finely chopped ¼ cup low fat mozzarella cheese, shredded ¼ cup Parmesan cheese, shredded one pinch salt one pinch pepper
1. Preheat the broiler to high with grate set towards the top of the oven. 2. Preheat medium nonstick skillet over medium heat and add olive oil. 3. Add onion and cook 4 -5 minutes until very soft. Add garlic, kale, sun dried tomato and bell peppers. Cook another 4 – 5 minutes until kale is softened. 4. Whip eggs, and add eggs and oregano to the skillet. Spread egg mixture evenly with kale mixture. Cook 4 – 5 minutes until just barely set, shaking pan frequently to distribute heat and cook eggs evenly. 5. Sprinkle cheeses over the top of the frittata and place it under the broiler to melt the cheese and brown it lightly.
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