Tuesday, 1 January 2013

Kale


Kale is a cool weather dark leafy green in the brassica family. It is related to cabbage, cauliflower, broccoli, and collards. This beautiful vegetable is one of the healthiest of the super-foods. Kale has been shown to lower cholesterol, thus reducing risk of heart disease. It contains high levels of various vitamins and minerals such as minerals copper, potassium, iron, manganese, and phosphorus and vitamin A, K, C. Kale also contains antioxidants so it is linked to reducing the risk of cancer.

To store kale you can refrigerate it for up to 5 days in an air tight bag or container. Or if you want to keep it fresh longer wrap it in a slightly moistened paper towel or cloth and put it in the vegetable drawer.

Kale is very multipurpose. You can eat it raw in a salad or you can fry it, steam it, boil it, or use it as a substitute for spinach. Make kale 'chips', make all kinds of smoothies.

Top 10 ways to prepare kale.


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