Kale

Facts:

Kale is part of the Brassica vegetable family which is known to mildly stimulate the liver and other tissues and organs out of stagnancy. Kale like many other veggies was originally brought to North America by the colonists in the 16th century. It was the most common green veggie in Europe until the end of the middle ages. There are many different kinds of kale such as lacinato, redbor, Gulag Stars, True Siberian, Red Russian, White Russian, and many more. Some kale can even get as tall as six or seven feet. when buying Kale from the store it is said to be one of the “dirtiest” vegetables out there, meaning it is heavily sprayed with pesticides. 

Health Benefits:

Kale can be used for healing, and rejuvenating. Like most leafy greens it is packed with vitamins and minerals like, omega-3 fatty acids, chlorophyll, amino acids, vitamins A, C, E, K, B-complex and minerals such as iron, magnesium, copper, and potassium. Kale has glucosinolates which is known to help protect the body from breast, colon, prostate, ovarian, and bladder cancer. Kale like milk is a great way to get the calcium you need, In fact it actually contains 150 mg per 100 grams, where as milk only contains 125. When eating kale it can actually be better to eat it with something, for example eating it with lemon juice makes its iron more bioavailable.

Recipe:

Sausage, Potato and Kale Soup

 

1 pound bulk Italian sausage

4 cups half-and-half
3 cups cubed potatoes
2 cups low-sodium chicken broth

2 cups whole milk

1 onion, chopped

1/2 teaspoon dried oregano

1/2 teaspoon red pepper flakes, or more to taste
1/2 teaspoon ground black pepper
2 cups torn kale leaves (bite-size pieces)


Add all ingredients to list

. Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.

. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.

http://www.huffingtonpost.com/2013/07/30/kale-facts-nutrition-info_n_3671210.html 

http://www.medicalmedium.com/blog/kale

http://allrecipes.com/recipe/231287/sausage-potato-and-kale-soup/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201