Because we could all use a break from reading about the jaw-dropping addition of pumpkin spice to nearly everything that's edible (hummus, peanut butter, and seltzer water are among the latest foods and drinks to get spiked), let's talk about a seasonal food that's a little more down to earth—kale.
At 33 calories—plus almost 3g protein and 1g fiber—per cup, the leafy green is a great source of calcium and iron, and one serving delivers 134% of your daily vitamin C, 684% of your daily vitamin K, and 204% of your vitamin A. Kale also contains compounds that could protect against cancer.
Another piece of trivia: October 1 has been hailed National Kale Day by 50 Shades of Kale authors Drew Ramsey, M.D., and chef Jennifer Iserloh. To pay your respect, check out our top kale content and try the herby kale omelet recipe below.
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For Dill Garnish
1/2 English or conventional cucumber, thinly sliced
1/4 cup chopped dill
1 tsp extra virgin olive oil
1 tsp rice vinegar, or any variety
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/4 tsp fresh chopped thyme or dried thyme
1 tbsp extra virgin olive oil
3 to 4 medium size kale leaves, thinly sliced
1) In a small bowl, toss the cucumbers, dill, olive oil, vinegar, salt, and pepper. Set aside.
2) In a separate large bowl, crack the eggs. Add thyme and whisk until well incorporated. Heat a small skillet over medium heat and add olive oil. When oil is warm (about 10 seconds) add the kale and cook about 1 minute, turning often until the kale starts to soften.
3) Spread the kale evenly throughout the pan, then pour in the egg mixture. Make sure the egg mixture covers the kale evenly throughout the pan.
4) After a 1 to 2 minutes, test the edges of the omelet to see if it’s firm enough to flip. When the egg mixture is not as runny on the top, flip it over with a spatula. Cook 1 additional minute then transfer to a plate and top with the dill garnish. Serve immediately.
Recipe courtesy of Justina Kwong via nationalkaleday.org