Life is a series of justifications.

Well, he was nice enough to finally call me after three weeks. You know what they say, time makes the heart grow fonder. Or was that distance? Hmmm …

Of course, my caramel ice cream sundae is healthy. I added some flax seed and bananas are full of potassium.

But no matter how often you want to play the salad game, you’re going to end up unbalanced. While iceberg and romaine lettuce look pretty and all crunchy, they’re not delivering all the nutrients you need. We’re not suggesting you toss your lettuce head out the window. Just start thinking of more salad-worthy greens to even out the nutritional scale.

We Heart Kale. Kale consistently delivers all the natural dietary and beneficial vitamins you could expect out of a leaf. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced) – a chemical believed to have potent anti-cancer properties. Kale has a high beta-carotene content. Once beta-carotene is ingested, it’s converted into vitamin A, giving you both essentials at once. Can you say twofer? Vitamin A has been associated with lung health and maintaining a healthy immune system. Oh, and the Vitamin C … Don’t get us started.

Bitchworthy. Kale is rich in a flavonoid called maempferol. Research has shown a reduced risk of ovarian cancer by 40-percent with a diet pumped with this special flavonoid.

History. Kale is a form of cabbage and comes from the same family as broccoli, cauliflower, collard greens, and Brussels sprout. Among others, kale originated in Asia and was later brought to Europe around 600 B.C. At the end of the Middle Ages, kale was one of the most common greeny leafy vegetables cultivated in Europe.

Shop and Store. Always choose kale with rich colored leaves and hardy stems. And listen my spy shopper, kale can be light green to dark green, violet-green, and violet-brown. Just know that kale is partial to cooler temperatures. The leaves tend to wilt if stored at higher temperatures. Kale has been known to freeze really well as the natural sugars and flavors intensify as it is exposed to cooler temperatures. So go ahead and chill out with your kale.

Sautéed Kale

• 2 pounds baby kale, coarsely chopped
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• ½ cup vegetable stock
• 1 green onion, chopped
• 2 tablespoons red wine vinegar
• Salt and pepper

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale. Toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Add salt and pepper to desired taste and add vinegar. Top with raw green onion prior to serving. Serve warm.

– Annalisa