Being that it is St. Patrick's Day the wearing of the green is encouraged and a toast to your health is mandatory. In keeping with that there is no better way to take care of yourself than eating green.
We know the standard ones, spinach, broccoli, cabbage and lettuce. Remember our parents telling us to eat our peas? Now there are more choices than ever including one that is getting a lot of coverage and has gained the title of Superfood – Kale.
Kale by definition is : a hardy cabbage (Brassica oleracea acephala) with curled often finely incised leaves that do not form a dense head; also : its leaves used as a vegetable. It is an excellent source of vitamin K, A, and C among others while also having anti-inflammatory properties.
Kale is not new and was a wartime staple in Britain during World War II, when rationing was in full swing. Noted for being easy to grow and with a high nutritional value, it stepped in to keep Britons healthy during that time.
There are newer and tastier versions grown now. Originally it had much larger leaves and sometimes could be bitter but now the Kale you see comes in baby, sweet and curly versions. Kale can be eaten raw, boiled, braised, baked, and also provide the base for a super smoothie.