Kale (Curly or Rainbow)

Kales are considered to be closer to wild cabbage: There are various varieties of kale, such as red kale, curly kale and lacinato (also called Tuscan or dinosaur kale). Each species has its distinct flavour and texture, providing a wide range of cooking possibilities.

Kale is a great source of manganese, folate, vitamin A, vitamin C, vitamin K and iron; The antioxidants included in kale, such as beta-carotene and vitamin C, help to shield the body from oxidative stress and may have anti-inflammatory properties. Kale is an excellent plant-based source of calcium, which is necessary for keeping strong bones and teeth. Kale is a fantastic source of dietary fibre, which supports fullness and facilitates digestion while also assisting in the maintenance of a healthy digestive system.

Kale is a fantastic ingredient for cooking because of its robust earthy flavour and fibrous structure. The flavour can be subdued by rubbing it with dressing or lemon juice. You may eat it raw in salads, sautéed as a side dish, blended into smoothies, or added to soups and stews. Even better, it can be baked into crunchy kale chips for a wholesome and filling snack. A light frost can frequently make it taste even sweeter, making it a favourite vegetable in the autumn and winter.