If you do not know what kale is you are not alone. I still have to tell the grocery clerk what it is. That’s okay. It gives me the chance to talk about kale. What’s not to love about a dark green leafy vegetable that is chock full of vitamins A, C and K, minerals copper, potassium, iron, manganese, and phosphorus. sulphur-containing phytonutrients, carotenoids, flavonoids. lutein and zeaxanthin compounds, fiber and holds up to heat without wilting away to a mass of nothing? These important nutrients provide anti-cancer health benefits, promote eye health, lowers cholesterol levels and reduce risk of heart disease. However if you take anticoagulants such as warfarin talk to your doctor before adding kale to your diet. http://www.webmd.com/food-recipes/features/the-truth-about-kale
Kale can be eaten raw, but some people think it tastes bitter. The health benefits of cooked kale are also higher than raw.
I like to wilt kale in a skillet on top of the stove with a little olive oil, garlic and balsamic vinegar. Kale is also a wonderful addition to soup and can also be added to rice dishes or one pot meals.