Kale is the perfect companion for bacon and cheese as part of a healthy low-carb salad. Anytime a vegetable is cooked, it takes some of the nutrients out of it, but I prefer kale a little wilted so I fry it up with my bacon to make it taste better.Kale chips are pretty good. They do provide that crunch that chips used to. Are there really health benefits to eating kale? Does it really give you a boost of energy like people claim? My research tells me the answer to both questions is YES.
Since a low-carb diet allows many foods that have low or no fiber content, kale helps with a need for fiber, much like other types of lettuce and spinach. It also contains an antioxidant called alpha-lipoic acid, which lowers glucose levels, increases insulin sensitivity and prevents oxidative stress-induced changes in patients with diabetes! My ears perked up when I read that! It also decreases peripheral neuropathy and/or autonomic neuropathy in diabetics! This is good news for diabetics!!!
My theory is, if you can put enough stuff that actually tastes good (bacon, cheese, salad dressing) with the kale in your salad – it really sort of masks it enough that you can eat it without choking it down. I’m being honest. Have you tried to eat a piece of raw kale with nothing on it? I rest my case.
I don’t juice because juicing is not the best choice for diabetics. We need to keep the fiber intact rather than squeezing the juice from the fruit or vegetable. The sugar content is found in the juice – and why would I want to ditch the fiber and keep the sugar? That doesn’t make sense in my brain.
Kale is a super veggie, with more vitamins and minerals than spinach. If you are lacking energy and seem to be dragging along, maybe you should try a salad with kale. Use plenty of dressing – not a sweet dressing, but a blue cheese or ranch type dressing. Read the labels before using – I prefer blue cheese but once in a while I use ranch.
Leafy greens such as romaine lettuce, kale, collards, Swiss chard, and spinach are the most nutrient-dense of all foods. – Joel Fuhrman
My kale salad is not as “fancy” as most recipes you’ll find because I don’t eat dried cranberries or pour sweet vinaigrettes over it, but for what it is, I think it’s good.
6-7 cups chopped fresh kale leaves
1 Tbs. Extra Virgin Olive Oil
6-8 slices cooked bacon, chopped
1/2 cup crumbled blue cheese
1/2 cup toasted chopped pecans
Basically, just mix this all together, tossing with your hands.
Add your blue cheese dressing and you’re good to go!