By Cary Neff, Experience Life
Kale, with its frilly leaves and rich colors, is a gorgeous plant. Although officially a “dark leafy green,” it also comes in vibrant purples and dramatic winter whites. And kale’s beauty runs deep: It is packed with powerful phytonutrients, minerals and fiber.
Kale’s complex flavor wins it fans at breakfast, lunch and dinner. It boasts deep, earthy flavors that can range from rich and meaty to herbaceous and slightly bitter. It tastes supremely healthy — in a good way.
Kale belongs to the Brassica family, which also includes cabbage, broccoli, cauliflower, Brussels sprouts, kohlrabi and collards. It is an offshoot of wild cabbage, which originated in Asia Minor.
The ancient Greeks and Romans grew kale in their gardens. Europeans brought kale to the Americas in the 1600s. During WWII, it was a recommended plant for Victory Gardens because it provided so many nutrients. And today, this leafy green is enjoying a revival, particularly among the health-inclined.
Kale is easy to find, and it’s a cinch to work into virtually any style of cooking. Read on for more about kale, as well as a few ways to start experimenting with it.
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