Kale is a type of cabbage possessing nutritious properties – it contains protein, fiber, a lot of vitamins, elements and antioxidants. When raw, it’s a health jackpot for healthy people, but for many reasons people with Candida overgrowth may react poorly to it. Which doesn’t mean you have to give it up, because f.ex. precious vitamins A and K are resistant to high temperatures and can safely enrich your diet.
First idea for kale is chips: you simply need to wash it, chop off the hard stems, rip it into small pieces and lay out on a tray on baking paper, add spices (I use salt and chili) and dry it in the oven in 150 degrees Celcius (that is 300 degrees Fahrenheit) with the fan on for a few minutes to a quarter – until it’s dry, but not burnt, or else it will turn bitter.
I don’t use olive oil with the chips, because if they don’t turn out successful, you could always crumple them up and use as a universal spice that can be stored in a regular jar. It often substitutes for parsley in my soups.