As food fads go, kale is a keeper

Although kale’s 15 minutes of fame has passed, I’m still a loyal fan. You should be too. Whether it’s the tender baby, the graceful red, or the muscular Lacinato or “dinosaur” variety, kale is a highly versatile and nutritious addition to many meals.

Earthier and nuttier than spinach, one cup of kale is only 33 calories and provides more than your daily dose of Vitamins A, C and K.

Wrap unwashed raw kale in paper towel, place inside of a plastic bag, and store in the crisper drawer of your refrigerator, where it will last up to five days. When it’s time to eat, try it raw in salads, baked into crisp chips, or sautéed. Add it to soups, salads, pastas, scrambles and more.

For an added boost of nutrition, tuck some raw or cooked kale inside your next turkey sandwich, hamburger, or cheese quesadilla, or toss some on top of your next pizza. Then feel good that you did.

Here are three ways to make the most of kale:

1. Chips: Remove the tough center ribs of the kale leaves and toss in a bowl with some olive oil, salt, and black pepper. Bake at 350 for 12 to 15 minutes, or until leaves are crackly and browned.
2. Salad: Slice kale into thin ribbons. Place in a bowl with orange segments, dried cranberries, and slivered almonds. Drizzle with honey-mustard or honey-maple vinaigrette.
3. Pasta: Toss blanched kale into your next batch of macaroni and cheese, lasagna or baked pasta.

Kale and Quinoa Scramble

Serves 2

4 large eggs, beaten with a couple of pinches of salt and black pepper

1 tablespoon olive oil

1 green onion, thinly sliced

1 packed cup of chopped kale, any variety

¾ cup cooked quinoa

In a small bowl, whisk eggs with salt and pepper.

Heat oil in a small skillet over medium-high heat. Add the green onion and kale and cook for 3 minutes or until wilted. Add the egg mixture to the pan, and cook for 2 to 3 minutes, gently stirring, until the eggs are softly scrambled.

Stir in the cooked quinoa, and season with salt and pepper. Serve hot.