Kale boasts deep, earthy flavors that can range from rich and meaty to herbaceous and slightly bitter. Kale can be used in salads (best to marinate), and is delicious sauteed, roasted, added to soups and stews or dried as chips. The sweetest flavoured kale will be found in the cooler months as with all other vegetables in the brassica family.
Nutrition: Kale contains incredible healing and rejuvenating properties. It is rich in omega-3 fatty acids, chorophyll, amino acids, beta carotene, vitamins C, E, K, B-complex and minerals such as iron, magnesium, copper, and potassium. Kale is an anti-cancer powerhouse and contains phytochemicals that help protect the body from various cancers. Kale also contains an exceptionally high amount of antioxidants such as carotenoids and flavonoids which are essential for protecting the body from degenerative diseases and neurological disorders. Kale contains an organic sulfur which has potent antibiotic, antiviral, and anti-inflammatory properties that work to boost the immune system and provide significant benefits for chronic inflammation.