The beet

Kale is high in fiber and water, both of which help prevent constipation and promote a healthy regular digestive function. This nutrient dense leafy green also contains B vitamins and vitamin C, which promote iron absorption and are essential for the release of energy from food. Plus, eating kale now will help prevent vision loss when you’re older.

RECIPE: Roasted Kale Chips

INGREDIENTS:
1 large bunch curly kale (8 to 10 ounces)
2 tsp. miso (white, yellow or red will all work)
2 tsp. soy sauce or tamari
2 Tbsp. canola or refined coconut oil
Flaky sea salt, for serving (optional)

EQUIPMENT:
Salad spinner
2 rimmed baking sheets

DIRECTIONS:

1. Wash and dry the kale. Arrange 2 racks to divide the oven into thirds and heat to 300 °F. Strip the kale leaves from their sturdy stems and place in the bowl of a salad spinner. Rinse the leaves under cool running water, then spin dry. Then pat dry with paper towels; you want the kale to be as dry as possible in order for it to crisp.
2. Tear the kale leaves into bite-sized pieces and divide between 2 rimmed baking sheets (you should have about 7 total cups of torn kale).
3. Whisk the miso and tamari or soy sauce together in a small bowl. While whisking, slowly drizzle in the oil (melted) and whisk until combined (it’s okay if mixture looks slightly separated).
4. Coat and massage the kale. Drizzle the mixture evenly over the kale and use your hands to massage it into the kale, getting into every nook and cranny. Spread the kale into an even layer on each baking sheet. Bake, stirring the kale and rotating the baking sheets between racks halfway through, until the kale is crisp, 18 to 20 minutes total. Toss with flaky sea salt, if desired.

*Storage: Kale chips are best eaten within a few hours but can be stored in an airtight container at room temperature for up to 1 day.