As the “queen of greens,” kale is an excellent ingredient to add to your diet. Kale is a low-calorie, high-fiber food that aids in healthy digestion, metabolism, bone and joint maintenance, and vision. With its sharp, earthy, and peppery flavor, kale is a popular addition to salads and soups.
Keep the kale in the refrigerator in an airtight bag lined with paper towels to absorb the moisture to keep fresh for up to five days.
Trim off any bruised leaves, then rinse in cold water and pat dry. Tear the leaves into 1-inch strips and chop the stems.
Steam, braise, or bake the kale to soften the leaves. It is great in soups with beans and potatoes, or to enjoy raw, massage the leaves with lemon juice.
|Serving Size||1/2 cup, cooked|
|Calories from Fat||0|
|Total Fat 0||0%|
|Saturated Fat 0||0%|
|Trans Fat 0||0%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||4%|
Red kale is high in vitamins K, A, and C with powerful antioxidant and anti-inflammatory properties.
Red kale has a mild, earthy flavor with crisp, hearty texture. Cook the kale to tenderize and produce a sweeter, nutty taste.