By Carolyn Flanagan
Assistant Blogs Editor

Kale, along with broccoli, cabbage, brussel sprouts and cauliflower, belong to the cruciferous family of vegetables. Many health-conscious dieters swear by this leafy green; it has more nutritional value for fewer calories than almost any other food.

Health benefits

-Loaded with antioxidants

-Has cholesterol-lowering capabilities, especially when steamed

-Credited with providing comprehensive support to the body’s detoxification system

-An important anti-inflammatory

-Rich in Vitamins A, B, C and K

-Also rich in minerals such as calcium, manganese, copper and potassium

How to prepare

Kale can be eaten raw, steamed, sautéed or roasted.

How to eat

– Breakfast: Add them to your regular smoothie recipe and you may not even notice it, but the benefits are substantial.

– Lunch: Raw kale can be chopped up and served as a salad.

– Dinner: Cook it into pastas and stir fries.

– Snacks: Prepare kale chips by separating the leaves from the stems and ripping into bite size pieces. Drizzle with olive oil and seasonings as you wish. Bake at 350 F (175 C) until brown. It takes 10 to15 minutes.