So I've got this crazy idea in my head that I'm going to birth this baby with no pain meds, despite the fact that with both of my prior deliveries I was drugged to the hills, and both of my babies were very large. In preparation, my husband and I are learning the Bradley Method of natural childbirth. We've been taking a wonderful class through Jennifer Budney (who is a doula as well, in case you're looking for one: firstname.lastname@example.org), which has an entire section dedicated to nutrition. Now it doesn't take a PhD in nutrition to know that the best thing anyone, preggo or not, can give their body is dark, leafy greens.
I don't know about you, but sitting around munching on collards or mustard greens is not my idea of a good time. Sure, I can deal with a romaine salad, or a spinach omelet, but after 4 weeks of eating those twice a day, it was time to branch out.
Now don't knock the recipe I'm suggesting today until you try it. I know when you first read the recipe you will probably think I'm ON drugs. This baking method takes away any bitterness in the kale and your kids might even enjoy eating it (especially if they aren't on a "green thing" strike):
1 bunch kale
1 Tbsp olive oil
salt to taste
-Preheat oven to 350 degrees.
-Trim stems off of kale and cut or tear the leaves into bite sized pieces.
-Wash and dry kale leaves, and then place on a baking sheet.
-Toss the leaves with the olive oil and season with salt.
-Bake for 10-15 minutes until edges are brown, but not burned. Be careful, if you overcook the kale will disintegrate when you touch it.