Kale

CATEGORY: kale

Kale is almost always considered as a "cooking green".  Otherwise known as boreocole, "cow cabbage", or kail, it′s in the cabbage family.  This is a very popular green particularly in the south US.  It′s favored more for its hardiness than for its flavor or delicacy.  It′s traditionally cooked as a side dish. It comes in green or purple and when growing, their leaves do not form a head (as is traditional with cabbage).

The best way to cook kale is to start by rinsing well and drain.  Trim away tough stem ends.  Chop kale into 1/2 inch thick slices.  Saute in large heater skillet with olive oil.  Cook and stir over medium-high heat for 2-3 minutes until wilted and tender.

Nutritional Content:  Kale is another highly nutritious vegetable with powerful antioxidant properties.  Kale is also considered to be anti-inflammatory. One cup of kale has 33.5 calories, 6.7g carbs and 1.3g of fiber, 206% dv of vitamin A and 684% of dv for vitamin K.