- Vitamin K – reduces risk of bone fractures; promotes proper blood clotting; wards off cardiovascular disease
- Dietary fiber – enhances digestion; lowers “bad” cholesterol levels; prevents constipation
- Manganese – supports the systems of the body: nervous, endocrine, immune
- Copper – improves bone health; promotes red blood cell production; helps collagen production; maintains iron absorption
Pick smaller leaves – they will taste milder. Fresh kale should be obviously fresh: no wilted leaves, no yellowness. Avoid perforated leaves – they have been damaged by insects.
In a bunch, wrapped in paper towels and a plastic bag in the crisper, kale will keep for about 7 days.