…An excellent source of calcium and iron, kale creates strong bones and teeth and helps prevent osteoporosis.
Kale is a dark, leafy green vegetable with tight, curly leaves and a hard, fibrous stalk. It has a full, sweet taste, cooks up very tender and gives a very strong energy.
Varieties & use: Usually available year round, the winter variety that survives under snow and ice and harvested in early spring, is the most tender and hardy. Kale can be boiled, steamed or sauteed. It is a very special vegetable that is often served with umeboshi vinegar sauce, tofu dressing, lemon sauce and miso sauce.
Health benefits: Kale’s upward energy is beneficial to the liver and gallblader. An excellent source of calcium and iron, kale creates strong bones and teeth and helps prevent osteoporosis.
It is also high in vitamins A and C. Kale made into leafy greens juice, helps dissolve heavy, stagnant protein, fat and cholesterol deposits and relieve liver hardening and disorders. Chopped and mashed into a chlorophyl plaster, is good for cooling down fever and neutralizing inflamation.
Recipe for steamed Kale: Steam 4 cups washed and thinly sliced kale in a little water for few minutes. The Kale should be bright green and slightly crispy when served.
Source: Healing Foods, Michio Kushi.