Kale

Kale is a “super-food”—that is, it’s a food that is loaded with nutrients. This leafy green vegetable is available nearly year round, and whether you choose the curly green kale, mixed leaf kale, or the Toscano kale, it’s loaded with beta-carotene, calcium, folate, iron, and fiber, as well as the antioxidant vitamins A, C, and E—nutrients we can all use to help build our immune systems.

Kale is a member of the cabbage family so it might protect us from some cancers. If you are not yet a fan, I suggest you come on board to this wonderful leafy green vegetable. Besides, it’s a joy to use. You can eat it raw in a salad. Just remove the thick stem, then slice the leaves into thin strips, add some raisins and chopped walnuts, and toss it with a little toasted sesame oil, fresh lemon juice, and sea salt. You’ll end up with a beautiful and delicious salad. You can chop the kale and add it to any bean and/or vegetable soups, any stir-fry or roasted vegetables—it’s that versatile. You’ll find kale in the produce section of most supermarkets and farm markets.