Kale is currently one of the most popular foods available, but what’s all the buzz about? Well, kale tops the charts in nutrient density and is easy to grow almost anywhere, especially in colder climates.
This wonder green has been around for ages and is mostly eaten in Europe. Kale was in fact such a staple in Roman times that February was called Kalemonath meaning Kale month.
Select the most richly colored and small bunches of kale, avoid limp or yellowed kale.
When storing kale make sure to keep it in the refrigerator’s crisper drawer.
Don’t throw out the tough stalks and stems of kale , you can do many things with them. Make a stock out of them or even make them into a pesto.
The reason that kale is great for weight loss is that it has very high levels of fiber. This will give you the feeling of being full for a longer time.
When taking blood thinners check with your doctor if you can eat kale. Since it’s very high in vitamin K, which aids in blood clotting, it might counteract the blood thinners.
Before using kale, make sure you remove the toughest stem in the middle
When making a kale salad, you can dress your kale with some extra virgin olive oil before chopping it. This will make the kale become softer and more attractive to the eye.
After the kale has been washed, sprinkle it with a bit of sea salt this helps temper the bitter flavor.
Cooked kale has far less nutrients than in its raw state, so make sure to eat raw kale as well as cooked kale from time to time.
Kale isn’t considered a superfood for nothing, it contains one of the highest levels of vitamin C. Its vitamin C levels are even 4 ½ times higher than in spinach.
Kale is also one of the best sources of beta-carotene, a very efficient antioxidant.
Kale is said to help lower cholesterol due to it containing bile acid sequestrants.
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