Kale
Kale is an archaic form of cabbage, whose green or purple leaves grow loosely rather than form a head. It is a little bit bitter in flavor but is extraordinarily nutritionally rich. In China, people tend to cook it in soups and stir-fries, or even in salads.
Usage Tips:
Younger leaves can be trimmed off and used raw in salads. But for cooking, you would better cut off the woody stems first, and be aware that the stalks take longer time than the leaves.
Nutritional and Health Benefits:
Kale is rich in calcium, vitamin C and K, folic acid, lutein, magnesium, and beta carotene. Also is antixidant and anti-inflammatory. Kale has a potent anti-cancer properties, as it contains sulforaphane.
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