The Super Healthy Leafy Green: Kale!

Kale is a form of cabbage coming from the same family as broccoli, cauliflower, collard greens, and brussel sprouts. It originated in Asia and was later brought to Europe around 600 B.C. By the end of the Middle Ages, kale was one of the most common leafy green vegetables cultivated in Europe.

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I love iceberg and romaine lettuce, but on a nutritional scale kale takes the lead. It provides all natural dietary and beneficial vitamins and, like broccoli, contains sulforaphane, which especially when chopped, is thought to have anti-cancer properties. Kale is also high in beta-carotene and vitamin C. Kale is rich in a flavonoid called maempferol. Research has shown a reduced risk of ovarian cancer by 40% with a diet high in maemferol.

When buying, always look for kale with rich colored leaves and hardy stems. Kale can be light green to dark green, violet-green, and violet-brown. It's partial to cooler temperatures and the leaves tend to wilt if stored at higher temperatures. Kale can also freeze really well as the natural sugars and flavors intensify when exposed to cooler temperatures.