Say 'I Do' to Kale
National Kale Day has come and gone, but there is still plenty of time to learn how to prepare those leafy greens from the farmer’s market. This Skinny Chef article provides tips on the do’s and don’ts of working with kale. It should never be boiled, as it depletes most of its nutrients. Instead, sear kale in a hot skillet using an oil with high heat tolerance like canola. Sprinkle it with salt, cook it on each side for 30 seconds and enjoy!