Kale Scotish Curly
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.