Kale is an ancient member of the Brassica family. It is the sometimes slightly spicy, other times a bit sweet, usually slightly bitter It is an ancestor of broccoli, cauliflower, cabbage, Brussels sprouts, and kohlrabi. The most common variety is deep green, but other kales are yellow-green, white, red, or purple, with either flat or ruffled leaves. There are many varieties across the globe. The colored varieties — sometimes called salad Savoy — are most often grown for ornamental purposes, but they’re also edible! You’ve probably heard that kale is a superfood. Yes, this green is packed with protein, calcium, iron, vitamin A, fiber, and anti-cancer properties. And it has more vitamin C than any other leafy green. Kale is one of the few leafy greens that doesn’t shrink much when you cook it, and it’s great sautéed, baked, roasted, and stewed. Just don’t over-cook it, because it can get more bitter than it was when raw. When eaten raw kale needs to be massaged to break down the cellulose that could cause digeative issues. i like to drizzle olive oil or just salt, and lemon juice while rubbing the leaves together inbetween my hands to quicken the massage’s process of breaking up the cellulose structure. That way, you’ll get a slightly sweeter, much silkier kale. Also, you can just cut it in thin, confetti-like ribbons Or if using curly kale fineky chop in the food processor. But if eating raw always remove the ribs. You can keep ribs and juice them or chop them up and throw them into a soup or broth later.. #kale #superfood #nutrition #chefstips #welness #health #healthyfood #healingplants #nutrientdense #vitamins #minerals #photooftheday #foodstagram #foodie #vegan #plantbased #plantsaremagic #foodismedicine #eatrealfood (at Ban Sakhu, Phuket, Thailand) https://www.instagram.com/p/CA7p4ohJRgr/?igshid=15guvsmd3zfbq