Ok, so I chuckled too the first time I saw this t-shirt. But only because I relate to the sentiment so sincerely. And yes, I own that t-shirt, and it's awesome. Check it out at Herbivore Clothing Company.
If you haven't discovered kale then it's high time you climbed out from under your rock. In my old life (that's before rheumatoid arthritis kicked my ass, in case you're not up to speed) I could count the number of times I'd eaten kale on one hand. These days I eat it or juice it, or both, just about every single day. You see, kale is a power food, and mama needs her power foods.
You've heard of power foods, right? You read about them in the news. You see them on Dr Oz. But are you eating them? Power foods (aka superfoods), like kale, contain multiple disease-fighting nutrients. Kale is rich in anti-oxidants and anti-inflammatory agents, is low in calories, contains protein and omega 3 oils, and has detoxifying properties. It's pretty much a perfect food. Lacinato, or "Dinosaur" Kale, is my personal fave. Lacinato is a bit sweeter and keeps longer then other types of kale, but all are worth trying. I juice kale, I bake it into chips (recipe below), I toss it into my salads, cook it into my soups and sauces, and roll it around herbed quinoa for an amped up version of lettuce rolls.
Kale 411: How to buy, store and use kale
Look for kale that is stored on ice or in the cool-mist section of the produce section, room-temperature storage causes kale to become stronger and more bitter in flavor. You want crisp, brightly colored leaves with no wilting or discoloration. Store your kale in the crisper drawer of your refrigerator and don't wash until you're to use. You can also freeze kale leaves, just lay the leaves out on a baking sheet in a single layer until frozen then transfer to a ziplock bag, pressing out all the air. Kale tends to be dirty and sometimes buggy so wash it thoroughly in lots of water. You can soak the leaves in the sink, giving them a shake and repeating until they're clean, but I prefer to wash each leaf individually under running water. Kale can be eaten raw, baked, sauteed or steamed.
Baked Kale Chips
1 bunch kale, washed and dried
1 teaspoon olive oil
salt & pepper to taste
Preheat oven to 350 degrees
Remove the center ribs and tear leaves into bite sized pieces
Toss the leaves in a bowl with the olive oil, salt and pepper
Spread the leaves on a baking sheet and bake 10 minutes
Shake the pan to move leaves around and bake until crisp, 5-10 minutes more