Kale has been cultivated for over 2,000 years. In much of Europe it was the most widely eaten green vegetable until the Middle Ages when cabbages became more popular.
Although they appear very different, kale, cabbage, kohlrabi, cauliflower, broccoli and Brussels sprouts are all the same species of plant. These plants are all known botanically as members of the speciesBrassica oleracea. The only difference between these plants are the differences that were introduced over thousands of years of human cultivation and selective propagating.
Kale has long been touted as one of the most nutritious vegetables around. It is very high in vitamin C, vitamin K, vitamin A, copper, and manganese. It also contains high amounts of beta-carotene, lutein, and zeaxanthin, which are all phytonutrients important for maintaining healthy vision. Indoles and sulforaphaneare also found in kale, and are believed to have powerful anti-cancer properties.
Kale should be eaten as soon as possible. Kale stays fresh longer when stored in a plastic bag in the refrigerator. Kale and many other leafy greens may wilt easily. Often, they are just dried out which can occur even if the greens remain in constant refrigeration. To refresh kale, submerge the wilted greens in cold water and keep in the refrigerator overnight.
How to make kale chips
Kale chips are a simple, good-for-you snack. Remove kale leaves from stems, tear into bite-sized pieces, drizzle with olive oil and a dash of salt, and bake 10 to 15 minutes in a 400 F oven.