This hardy green leaf has taken center stage in the health food revolution. With popular phrases like hail to the kale, and an abundance of research touting kale’s health benefits, it’s clear that kale is here to stay.
It even made the list of trendiest foods of 2014. A member of the brassica family, kale shares genetic heritage with broccoli, cauliflower, brussels sprouts, cabbage and collards.
Kale was the most common vegetable in Europe until the middle ages. Folks were encouraged to grow kale during WW2 as it provided important nutrients and was so easy to grow.
Consumed all over the world, every region with a different culinary take, kale is ubiquitous as it’s grows in abundance and is highly nutritious. Traditionally, many cultures consume kale with potatoes and sausage.
Good news for vegetarians and vegans, kale is actually a superfood, as it contains all the essential amino acids, along with nine non essential ones.
A perfect protein that also brings copious other benefits along for the ride. Very few vegetables contain this impressive amino acid structure.
Typically humans rely mostly on animal sources for their protein, which require far more energy to digest than kale and other superfoods.
