Kale is such a hype these days and for a good reason. In the Netherlands it has always been part of some good ol’ Dutch dish called ‘Stamppot Boerenkool’, which is a mix of mashed potatoes and kale. It doesn’t sound very interesting when I describe it, does it? But it’s a perfect winter meal and all time favorite.
Yet, there are multiple other ways to add this vegetable to your diet. What about kale chips or adding a handful in your morning smoothie? We keep a stash of kale in the freezer for instant use. So this week, let’s talk about kale baby!
- Kale or borecole belong to the species Brassica oleracea which also includes broccoli, cauliflower, collard greens and brussel sprouts
- The vegetable is a rich source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells
- Kale is very high in beta carotene, vitamin K and vitamin C and contains sulforaphane, which is a chemical with potent anti-cancer properties
- Many important minerals, which a large number of people lack in their diet are found in kale. This includes calcium, potassium and magnesium
- Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat
Tip: Choose dark colored kale with small to medium sized leaves. Avoid brown and yellow leaves
Tip: Kale can be stored in the coldest part of the fridge for about 3-5 days