Steamed, boiled, sauteed or served cold, kale is a nutrient packed leafy green in peak season right now. Whether you’re experiencing Indian summer or an early autumn, kale can be a perfect compliment to beans, beets, nuts and other greens. Kale prefers cooler climates and often tastes sweeter after being exposed to frost. The fresh leafy green can even be kept frozen and eaten throughout the winter.
Kale contains high levels of beta-carotene, Vitamin K, Vitamin C, iron, calcium and sulforaphane. The latter is a chemical believed to have anti-cancer properties, and is particularly potent when found in chopped or minced kale and broccoli.
Interestingly, during World War II, kale was promoted by the "Dig for Victory’ campaign in the United Kingdom. Due to rationing many people weren’t consuming important vitamins and minerals, and the government encouraged growing kale for its nutrient value and convenience. Kale is known for being a low maintenance and pest-resistant plant that succeeds in most types of soil.
Today, there are many varieties of kale, their dark green leaves accented with purple, red and even white hues. Every variety is tasty, easy to prepare and loaded with goodness. For a quick and easy side dish, why not try beet slaw over kale . Or add kale as a hearty nutrient bonus to your homemade soups!