Many consider kale as a super hero or as a super food among many available food varieties. Low in fat and calories, kale is loaded with nutrients. Belonging to the same family as cabbage, collards, broccoli and Brussels sprouts, kale is known as part of Brassica family of food. It contains only 33 calories per cup, however, loaded with vitamin A, potassium, calcium, fiber, and manganese. It also contains 700 percent of your daily vitamin K suggestions by the government. Kale is credited with its ability to lower cancer risks, help the body’s detoxification process, and for its anti-inflammatory capabilities.
Kale’s origin dates back to 600 B.C. That brings a loaded resume of kale preparation methods. Because it is a cruciferous vegetable, it needed to be cooked in order for you to eat it. However, many use young and tender leaves in salads and other preparations in its raw condition. It can be freeze for future use and gives a sweeter taste due to freezing. Add few leaves to your soups and sauces or blend with your smoothie. You can also store it in a plastic bag without washing. When your you want to use kale, run it under cool water, pat dry, and remove stems before chopping.