October 1st is National Kale Day!
Image courtesy of Primavera Kitchen
Like many other leafy greens kale is a nutrient powerhouse rich in vitamins and antioxidants that protect against cancer. Botanically, kale belongs to the Brassica or cabbage family, which also includes broccoli, cauliflower and Brussels sprouts. It’s highly versatile and can be eaten raw or cooked. When selecting at the store, look for fresh leaves that are crisp, crunchy and deep green in color. Wash the leaves and remove the tough stems before cooking. Tender baby kale is best for salads or smoothies, while mature kale is best eaten when sautéed or cooked in soups, stews, and egg and pasta dishes, or with other vegetables.
Here are a few ways to eat kale to celebrate National Kale Day: