Kale is a fibrous, leafy green cruciferous vegetable It’s part of the brassicaceae family, along with other greens like collards, broccoli, brussels sprouts, cabbage and cauliflower. Kale plants have green or purple leaves, and the central leaves do not form a head, as with headed cabbage [citation needed] the stems can be white or red, and can be tough even when cooked. Kale, whether boiled, sautéed, or blended into a smoothie, we'll teach you how to cook kale in different ways, plus how to make kale chips better than any you could ever buy in a store. Kale is a leafy green vegetable with a range of nutrients that may offer a variety of health benefits
Learn more about kale and how to include it in the diet. Eating kale regularly can bring a range of benefits to your body, from boosting your immune system to improving digestion So, you can use it in everything from your morning smoothie to a lunchtime salad to countless dinnertime recipes. Kale has hearty leaves that withstand all types of cooking Kale can also be served raw but the texture may be difficult to chew. Kale is grown mainly for autumn and winter harvest, as cold improves its eating quality and flavor.
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