Popular from Europe to Japan, and getting more popular in America as well, kale is hardy, tender and HEALTHY!
Kale, a yellow-green vegetable native to the Mediterranean, is an ancestor of more recent vegetables such as cabbage and broccoli.
It comes in several varieties including curly and flat forms. It does not have a head like cabbage and is a hardy crop, keeping it immune to insects and disease. It thrives through the winter and early spring. Kale with smaller leaves is generally more tender and mild. In the refrigerator it will keep several days but is best used within one or two days after buying it.
Kale is traditionally used in salads and stir-fries, as well as soups and stews. I use it in smoothies as well.
Kale is superrich in nutrients, with proportionally more vitamins and minerals than other vegetables. It has good amounts of fiber, vitamin C, carotene, potassium and calcium. Kale helps protect against allergies, cancer, diabetes and osteoporosis.
Fresh organic kale is available year round in most natural food stores. For those of you with gardens, plant some kale and enjoy its benefits.
I’m always encouraging people to try different foods. If you’re stuck in a cabbage/broccoli/spinach rut, get some kale and give it a try! And if you have any particular recipes using kale that you absolutely love, send them to me and I’ll be sure and pass them along!