Kale

Kale is an archaic form of cabbage, whose green or purple leaves grow loosely rather than form a head. It is a little bit bitter in flavor but is extraordinarily nutritionally rich. In China, people tend to cook kale in soups and stir-fries, or even in salads.

Purple Kale

Younger leaves can be trimmed off and used raw in salads. For cooking, please cut off the woody stems first, then cook, be aware that stalks take longer time than leaves.

Kale is rich in calcium, vitamin C and K, folic acid, lutein, magnesium, and beta carotene. Also is antixidant and anti-inflammatory. Kale has a potent anti-cancer properties, as it contains sulforaphane.