the magnificent kale

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Kale is a member of the cabbage family Brassica oleracea.  Of all the super healthy greens, kale is acclaimed as king.  Some of the beneficial compounds in kale have powerful medicinal properties.

A single cup of raw kale ( 2.4 ounces) contains:

  • 206% of DV of vitamin A (daily required value)
  • 684% of DV of vitamin K
  • 134% of vitamin C
  • 9% of vitamin B-6
  • 26% of manganese
  • 9% of calcium
  • 10% of copper
  • 9% of potassium
  • 6% of magnesium

This 2.4 ounces also contains 3% or more of DV for thiamin, riboflavin, niacin, iron, and phosphorous.  This nutrient dense green contains very little fat, but that fat is mostly the healthy omega-3.  And it pumps another 3 grams of protein into your diet.

I love my kale cooked until tender in bacon grease and served over boiled potatoes.  However, as a salad vegetable, cut the leaves from the center rib, discard the rib which is very fibrous, chop the leaves into bite-sized pieces, rinse under cold water and sprinkle with a generous amount of salt massaging the salt into the kale.  It is tenderized and ready to use in your salad much like lettuce, spinach or curly endive.