Nutrition Notes

Kale is becoming a regular staple among the organic leafy greens available at Breadroot. Its popularity comes from its combination of taste and nutritional benefits. Excerpts from some books that have cited kale and the health benefits of leafy grees are featured in the newsletter to highlight this special vegetable.

Dark leafy greenslike kale often reach their lowest prices of the year in the winter months, making them an affordable addition to your diet. Kale can be eaten fresh, the ends of the leaves being most tender, but it is probably most often cooked a bit to tenderize. Kale can stand in place of spinach or chard in many reicpes, and when eaten plain it is noted to have a milder flavor than the pungent collards, mustard and turnip greens. Kale can be juiced as whole leaves, or the stems can be saved for juicing from the recipes which call for leaves. The Juiceman, Jay Kordich, recommends juicing kale and parsley with carrot and apple for Bone-Building Tonic.