Kale

What is Kale?
Kale has been cultivated for over 2,000 years. Until the Middle Ages, before cabbage became more popular in Europe, Kale was the most widely eaten green vegetable. In nineteenth century Scotland, the Scottish word “kail” also means the vegetable, but kale is so ubiquitous at a Scottish table that the word has been stretched to mean dinner.

Kale also known as Borecole, is a star member of the cabbage family (Brassica oleracea). A wide array of other healthy vegetables including broccoli, cauliflower, collard greens, and Brussels sprouts also belong to the same family.

This nutritional powerhouse is a very good source of iron, calcium, vitamin C, vitamin K & beta carotene. It also contains huge amounts of the antioxidant lutein, thought to be helpful in avoiding optical problems such as macular degeneration and cataracts.

Like Broccoli, kale contains sulforaphane, a chemical believed to have potent anti-cancer properties, particularly when it is chopped or minced. It is also known for it powerful antioxidant and anti-inflammation properties. In Japan, because of its nutrition power, kale juice, known as aojiru is a very popular dietary supplement.

Kale’s strong, peppery flavor helps it stand up to strong meats and adds another layer of zip to salads and stir-fry. Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly-flavored ingredients as dry-roasted peanuts, tamari-roasted almonds, or red pepper flakes. Add it to soups, toss it in stir-fry, juice it, use it to perk up your starches or whip up a batch of crunchy kale chips. These make a great guilt free snack the whole family will enjoy!