Kale is a dark, leafy green you can eat raw or cooked.

This superfood has been on dinner plates since Roman times and has long been common across much of Europe. The vegetable hails from the cabbage family, which also includes broccoli, cauliflower, and collards.

Kale is more popular than ever, and it’s packed with vitamins and minerals.

Culinary use:

  1. Kale can be used as the base for a healthy, green salad. Chop up raw kale with your other favorite veggies and toss to make a healthy appetizer or full meal.

  2. Steaming kale is a good way to soften up the texture and flavor while retaining a lot of the nutrients.

  3. Throw in some kale for breakfast. If you’re making a large breakfast scramble or hash, kale can add depth to the flavor and texture.

  4. Kale chips have become a culinary phenomenon, but they are incredibly easy to make.

Health benefits:

Kale is a nutrition superstar due to the amounts of vitamins A, K, B6 and C, calcium, potassium, copper and manganese it contains.