Feeling like you aren’t “kale”ing it lately?

April 8th, 2020

Kale has had a buzz about it for long enough now that we are all pretty aware of it and its superfood qualities. However when it comes to taste, it still doesn’t have the best reputation. Last week after devouring his second serving of sautéed red onions and kale  my husband commented “you know, it’s good- even though I’m not ‘supposed’ to like it.”

Yep, I’m accepting that as a compliment.

Why yes, he ate kale again in the same week because I purchased a very large bag of it from the grocery store.

And frustratingly-yes, there is a stigma is associated with kale as being too healthy to be tasty (which is FALSE but that’s for another day).

If your family is not eagerly snacking on kale, there are other options for vegetables that feature similar benefits.

Cruciferous Vegetables

Kale is a part of a group called cruciferous vegetables. Other cruciferous vegetables include bok choy, cabbage, brussel sprouts, broccoli, cauliflower and radishes. As a group, they are loaded with vitamins, minerals, and fiber yet low in calories. They also serve up some powerful phytonutrients.

Phytonutrients give fruits and vegetables those magical antioxidant properties. Antioxidants help fight and prevent disease. Cruciferous vegetables specifically contain a sulfur-containing phytonutrient called glucosinolates. Glucosinolates gives them a bitter flavor and distinct smell. These compounds have been studied in labs to decrease inflammation and protect cells from DNA damage which leads to decreases in a variety of cancer risks.

So don’t feel so worried about force feeding your family vegetables they don’t love! Focus on offering the cruciferous vegetables they enjoy and you will still be “kale”ing it! A lot of the vegetables are in season during the cooler months here in Mississippi. While practicing safe social distancing during COVID 19, take your kids or grandchildren to a local farmer’s market or farm stand to pick out a few cruciferous vegetables to add to your menu this week.

By Sally Kate Collins, MS RDN CDE

Filed In: Vegetables


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