About Kale
Kale is the name used for a variety of green leafed vegetables of the brassica cabbage family. Most Kales have thick stems and robust leaves that do not form a head. Curly Kale is the most commonly eaten variety. The health benefits of kale make it a great addition to any anti-cancer diet. Kale is also an excellent source of fiber, which is an important consideration for the millions of people who suffer from elevated cholesterol levels and in helping cleanse the colon. Many people, when they think of sources of calcium, believe dairy products are the best choice. But the truth of the matter is that dark leafy vegetables like kale are better sources of calcium.

Buying, Storing, Preparing:
Kale is best cooked simply, paired with a bland-flavoured vegetable, such as potatoes. To prepare, strip the leaves from the stalk and discard the stems. Boil the leaves in a little salted water for 3-5 minutes until tender. Kale is popular in many hot, spicy dishes.

A diet rich in a variety of vegetables and fruit may help reduce the risk of some cancers.