Mention kale and you will either hear applause or clear the room. It is one of those, love it or hate it vegetables. Strong in flavor, kale can be raw but is most nutritious when served slightly steamed for about 5 minutes. Steaming it releases more vital properties from these dark, green leaves.
High in Vitamin K, Vitamin A, Vitamin C, manganese, copper, Vitamin B6, calcium and fiber, each leafy cup has approximately 30 calories.
This vegetable is often used as part of a detox program to help purge the body of cancer causing free radicals. It is known to bind with digestive acids to lower cholesterol.
Mid-winter through early spring is prime time for marketing this vegetable. Curly Kale is more popular than its ornamental cousin although both are edible. The curly variety has a more bitter taste than the colorful leafy head.
Use this healthy vegetable in salads, smoothies, soups, stews and sauces.
Here are a few recipes to get the most from this nutritional leafy green.
Kale and Sausage Pasta
Carrot Curry Kale Chips
Kale and Mushroom Saute
Quinoa and Kale Salad
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