The most common exclamations I hear from my clients when they first start out in my program is “I love kale!” Packed full of fiber and nutrients such as vitamins A, C, E and K, magnesium, iron, zinc, folic acid and a better source of bio-available (meaning more readily absorbed) calcium than dairy, kale is a dark green, leafy vegetable that is not to be missed! Unlike some of its leafy relatives, kale is one of the more versatile greens in that its mild flavor blends well with many different dishes.

Green leafy vegetables like kale are a great source of energy for very few calories. They also have benefits to the body such as strengthening your immune system, blood purification, improving circulation and promoting healthy digestion and elimination.

One of the easiest ways to cook kale is to sauté it in olive oil and garlic for a few minutes. If you find greens to be a little tough to chew or digest, steaming them in a small amount of water before you sauté them will help break them down and make them softer on the palate.

Try this month’s featured recipe and see if you don’t find yourself falling in love with kale!