Contributed by Jennifer Peachey

One doesn’t think of leafy greens as a fall crop but Kale is just that. It likes the cool weather and can be harvested right through the winter. Although it is a leafy green plant it is part of the cabbage family along with Brussel sprouts and collards.

Kale is hailed as one of the best cancer fighting vegetables because of its abundant carotenoids, powerful anti-cancer agents. Kale is also an excellent source of calcium, vitamins A and C and potassium. Kale’s calcium is easily assimilated, making it a wonder food for arthritis, osteoporosis and bone loss disorders. Kale provides folic acid, iron, thiamine, riboflavin, niacin and zinc as well.

Many of these nutrients are still available after cooking which is how Kale is generally prepared. Raw kale can be fairly tough but the strong flavour can add a spicy note to salads. This flavour is excellent in soups and stews. Kale can be cooked in a variety of ways: boil, steam, sauté, braise in a casserole, or add to a stir-fry. A favorite at our house, especially with the kids, is chopped kale fried in a dry cast iron fry pan on very low heat until it is crisp. After trying the kale with curry recipe below, however, I think it is now my favorite way to enjoy kale! I hope you’ll enjoy it too!

See the following recipes:

1) Kale with Sauteed Apple & Onion (Vegetable Side Dish category in Recipe Archive)

2) White Bean, Kale, and Roasted Vegetable Soup (Soups & Stews category in Recipe Archive)

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