Kale or borecole is a form of cabbage, with green or purple leaves. The cabbage group, Brassica oleracea, contains a wide array of vegetables, including broccoli,cauliflower, collard greens, and brussels sprouts.
Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium. Kale, as with broccoli and other brassicas, contains containssulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however,steaming, microwaving or stir frying do not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale is also a good source of carotenoids.
And here are some recipes using kale
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