Everyone is raving about Kale. The first time I heard about this lovely green was when my friend started juicing it. I have learnt that Kale is much more than just a green leaf that you can juice! It is extremely good for you as it is one of the most nutrient dense foods on the planet. It is also delicious and has many different uses in your cooking.
Variety’s of Kale
There are quite a few varieties of Kale, it depends on where you live as to what varaties may be available to you. Some of the varieties of Kale that you may find are:
- Curly-leaved (Scots Kale)
- Rape kale
- Leaf and spear (a cross between curly-leaved and plain-leaved kale)
- Cavolo nero (also known as black cabbage, Tuscan Cabbage, Tuscan Kale and dinosaur kale)
Nutritional Benefits of Kale
Kale is a rich source of iron, per calorie, Kale has more iron than red meat. It is very high in calcium and per calorie, kale contains more calcium than dairy. Kale is high in antioxidants and jam-packed with Vitamins A, C and K.
Kale is also a cancer preventative due to its high levels of carotenoids and flavonoids. Further it is anti-inflammatory and good for cardiovascular support with its cholesterol lowering abilities. Move over Silver beat!
When you prepare Kale, it is best to remove the stalk (unless juicing) as the stalks are fibrous and a bit tough to eat.
7 Ways to enjoy Kale
- Add to scrambled eggs or frittata’s
- Sauté in a pan with a little butter or coconut oil
- Blanch in boiling water
- Lightly steam for five minutes
- Enjoy raw in salads or on top of dishes
- Coat with olive oil and leave over night to enjoy the following day