Super Healthy Kale
Kale is a very versatile and nutritious green leafy vegetable. It is a widely popular vegetable since ancient Greek and Roman times for its low fat, no cholesterol but health benefiting anti-oxidant properties. Many consider is a “superfood” and is among the world’s most healthiest things to eat.
Widely cultivated today across Europe, the USA and Japan, it’s known to prefer cold, even frosty climates. That being said here on the farm we have 3 different types of Kale growing, these dark leafy greens are among the most nutritious out there. A member of the Brassica family it can be compared in makeup with Broccoli, Brussel Sprouts and others of the headless Cabbage variation. In addition to these Kale types that we have here, we also are growing collard greens and broccoli, both of which we use the leaves as Kale.
When steamed for a recommended five minutes the green release bile acid sequestrants which lower cholesterol and decrease absorption of dietary fat. High in Vitamin K, Beta Carotene and Vitamin C as well as having low calorie and fat burning properties, Kale is among other members of the Mustard family researched and proven to be Colon and Prostate cancer preventative. The 45 different Flavanoids in Kale combine both antioxidant and anti inflammatory benefits in a way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress. Here at the farm and at Anamaya we use this green mostly in salads and juices and smoothies to absorb as many of it’s health benefits as we can! Like all greens, to greatly enhance absorption of iron, vitamin C or vinegar should be eaten with it, which helps make the iron atoms more bio-available. So for example, if you’re using kale in a green smoothie, be sure to add a lemon or lime with it. If you’re eating sauteed or steamed kale, a vinegar-based sauce is a great compliment both for taste and health.