Kale is low in Saturated Fat, and very low in Cholesterol. It's also a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a great source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassiu
Amount per serving
|Calories :49||Calories from Fat :|
|Calcium ||150 %|
Blanching, steaming and stir-frying are all good cooking methods for kale. It cooks a little slower than spinach. Look also for easy & delicious recipes for baked kale chips
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
Kale, a crinlky-leafed, non-heading cabbage, is one of the earliest members of the cabbage family to be cultivated. It was known to the ancients and it came to America with European settlers.
Once called borecole, the word kale was bestowed by the Scots who are the champion kale consumers.