Kale (also known as leaf cabbage) is part of the cruciferous vegetable family, which accounts for its strong and often bitter flavor. Its edible leaves vary in color from light green to purple depending on the variety. Tuscan kale is dark green and has spear-like leaves with a pebbled texture. Its flavor is more nutty and less bitter than curly kale. We often see ornamental kale used as decoration in the fall. It is edible, but too tough to enjoy.
Raw kale is four percent protein and loaded with vitamin K. It has more than 20 percent of the daily value for vitamin A, vitamin C, vitamin B6, folate and manganese. It contains other vitamins and minerals including iron, calcium, potassium and phosphorus. Kale is a rich source of phytochemicals (anti-cancer compounds).
See below for a favorite recipe for Tuscan Kale Salad courtesy of True Food Kitchen! Enjoy.
