UCHD, Protecting Your Health.


Recipe of the Week: kale (June 9, 2012)

Try a new recipe! The Wellness Consortium of Union County has partnered with Union County Farmer's Market to bring you information and healthy recipes that feature locally grown fruits and vegetables.




History of Kale

 Kale has been cultivated for more than 2,000 years. Popular in Europe during Roman times and the Middle Ages, it arrived in the United States in the 17th century.

Kale belongs to the same family as cabbage, Brussels sprouts, and collards.   

 Kale chips are a nutritious, easy-to-make snack: Remove kale leaves from stems, tear into bite-sized pieces, drizzle with olive oil and a dash of salt, and bake 10 to 15 minutes in a 400°F oven.

 Kale is packed with antioxidants, which help neutralize harmful free radicals in the body. Some research suggests kale helps reduce the risk of certain cancers.

 One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C, and K.

Types of kale are differentiated by color (green, white, purple, or bluish green) and leaf shape.

 Kale contains lutein, a type of carotenoid (an organic pigment) responsible for the plant’s color and nutrients. Lutein helps keep eyes and vision healthy.

 2016 Recipe

2016 Kale Recipe Card

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   2014 Recipe



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   Fast Lane_Chow_Mein


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