Kale Recipes & How-Tos

kaleKale is everywhere these days. If you are a fan, this is great. If not, well, sorry. It might seem like this popular green just made its way onto the food scene, but nothing could be further from the truth. In fact, it was one of the most common greens eaten during the Middle Ages.

It is high in beta carotene, vitamin K, vitamin C, and rich in calcium. Plus it’s damn tasty. So there are lot’s of reasons to enjoy this hearty green, like how it is high in cancer-fighting sulforaphane, just like broccoli. It is also quite the cholesterol fighter when steamed. During World War II, kale cultivation was encouraged as the vegetable is easy to grow and could supplement important nutrients which were absent because of rationing.

You’ll find kale in many varieties. It can vary by stem length or even color. Yes, there is purple kale.