Kale Is King
Kale is a member of the brassica family. The brasicca family is vegetable royalty that counts cabbage and broccoli among its relatives. It’s rich in potent cancer-fighting substances called indoles, and loaded with bone-building vitamin K. Kale has the highest antioxidant rating of any vegetable and is extremely low in calories. It is a very good source of iron, calcium, vitamin C, vitamin K and Carotenoids (which provide vitamin A).
Kale freezes well and actually tastes sweeter and more flavorful after being exposed to a frost. Tender kale greens are great additions to salads. Try it tossed with olive oil, a few dried cranberries and some pine nuts.
Kale is used in many traditional and national dishes. Many communities in the area in north western Germany have a yearly kale festival which includes the naming of a “kale king”.In Japan, kale juice (known as aojiru) is a popular dietary supplement.
Kale is often also used to make green vegetable drinks. Here is a recipe that can help brighten up your eyes: 6 carrots, 1 large handful collard greens, kale, mustard greens or parsley.
Kale can also be added to make a nutritious shake. Simply combine fruit juice with a banana and a bunch of kale leaves. Blend until smooth.
