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Your New Friend With Benefits

Study:  Kale

Analysis: Brassica oleracea, also known as leaf cabbage, most closely resembles ancient wild cabbage.

Back in the Day: Kale has been used all over the world, dating back before than the Middle Ages in Europe, and to the 4th century, B.C.E. in Greece. It’s extremely easy to grow, and was used to heavily supplement for lost nutrients when food was scarce.

Geographical Roots:  Kale was brought to North America in the 16th century by colonists. Later, during World War II, it was grown and revered for its nutrients during times of heavy rations. Kale varieties are classified by leaf type, and some varieties can grow up to seven feet tall!

Why It’s a Gem:  There’s nothing you can’t do with kale! Raw, braised, steamed, blended, you can clip a leaf or two for instant added nutrition. Some folks have a harder time digesting raw kale, so it’s great that there are so many other preparations to enjoy! It is amazing raw though, so we’ve included a link below from America’s Test Kitchen with tips for gorgeous raw preparations! 

Here are some of our favorite recipes:

Kale BLT Salad from Bon Appetit

Making Kale Delicious at America’s Test Kitchen

Super Green Smoothie Bowl from The Minimalist Baker