Kale, like other dark leafy greens, is chock full of nutrients. It contains calcium, magnesium and phosphorus for bone health, vitamin K for immunity, vitamin A for eye health, B6 and folate for cell synthesis and digestion, and potassium, iron, zinc and vitamin C for heart health.
What is kale?
Kale is a cruciferous vegetable and a dark, leafy green, similar to spinach, collard greens or chard. It comes in many different varieties, including baby varieties, each with its own unique flavor and texture. This nutritious plant can be eaten raw or cooked and is a great addition to many dishes!
Why eat kale?
Like other dark, leafy greens, kale contains a lot of vitamins, minerals and phytonutrients that are anti-inflammatory and support overall health and well-being. Most people living in the U.S. do not eat enough leafy green vegetables; however, along with red and purple vegetables, these greens should make up half of every meal for optimal health.
How can I use kale?
- Blend raw with fruit for a delicious smoothie
- Chop and massage for 30 seconds and use in a salad
- Add to soups and stews
- Saute on its own with garlic as an easy side dish
- Make it into a pesto
- Add to pasta dishes
- Use as the greens on a sandwich
- Add to a pizza
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