The leaf blade is the soft part mostly eaten, and the leaf stalk is the hard part which needs more preparation.
Ways to prepare
Eat the leaves fresh; sliced in salads, smoothies, juice extractions, stir-fried, steamed, added to soups or baked into chips. The leaf stalk can be added to smoothies, juice extractions, stir-fried, steamed, added to soups or dehydrated and then cooked.
Kale contain vitamin K(1180% DV), vitamin A, vitamin C, manganese, copper, vitamin B6, fiber, calcium, potassium, iron, vitamin E, vitamin B2, magnesium, vitamin B1, protein, phosphorus, omega-3 fats, vitamin B3 and folate
Health benefitKale has lots of antioxidants also anti inflammatory and cancer prevention and it has amazing glucosinolates which are detox-activating isothiocyanates and it supports the cardiovascular system.