Organic Kale (2 amy hf or 1/2 lb.)
Kale (/keɪl/), or leaf cabbage, belongs to a group of cabbage (Brassica oleracea) cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head (as with headed cabbage)
Kale is a source of the carotenoids, lutein and zeaxanthin (tables). As with broccoli and other cruciferous vegetables, kale contains glucosinolate compounds, such as glucoraphanin, which contributes to the formation of sulforaphane, a compound under preliminary research for its potential to affect human health.
Houghton, C. A.; Fassett, R. G.; Coombes, J. S. (2013). “Sulforaphane: Translational research from laboratory bench to clinic”. Nutrition Reviews. 71 (11): 709–26. doi:10.1111/nure.12060. PMID 24147970
We prefer to saute in ghee for most nutritional value.