Kale was one of the most common green vegetables in Europe until the end of the middle ages. Kale comes fromt eh same family of plants as cabbage, collard greens, broccoli, cauliflower, and brussels sprouts. There are over 50 different varieties of kale, but it’s typically described by the different colors (light green, dark green, purple) and by the varying length of the stems.
Nutrition Benefits of Kale
Kale is a very rich source of vitamin A, vitamin C, vitamin K, vitamin B6, folate (B9), manganese, thiamin, riboflavin, vitamin E, iron, calcium, potassium, phosphorus, and panthothenic acid.
It’s also a great source of phytochemicals (a cateogory of antioxidants) – in paricular, the carotenoids Lutein and Zeaxanthin.
Kale has been linked to benefits related to prostate cancer, colon cancer, bladder cancer, eye health, protection from macular degeneration, heart disease, arthritis, heart disease, liver health, gut health, immune system health, cholesterol fighter, bone health, and many other things.
You can freeze kale and even buy it frozen! Kale actually becomes sweeter when it’s frozen, as it’s starches convert into sugar. If you want to freeze kale yourself, here’s how … start by washing them and cut off any stems. You should then blanch the kale (boil it in water for ~3 minutes and then transfer to ice cold water). Blanching is meant to kill bacteria, not to cook it. Once it’s cooled – then place it in a colander or strainer and drain as much water as possible. Now you can package in airtight containers and store in a freezer!
If you don’t like Kale – we would suggest trying few things: 1.) Try baby kale – it’s more mild and tender to eat 2.) Try frozen kale – it’s sweeter 3.) Consider replacing kale with collard greens, spinach, chard, or any other dark greens that you like. They are all great and very healthy.Nutrition Facts