ALL HAIL KALE!

By: Anna Nguyen, AmeriCorps Community Food Fellow and Brassica Enthusiast

Does anybody remember a couple of years ago when kale became the new poster child of the superfood cult? Before about 2012, kale wasn’t the salad green of choice for many Americans, but by the mid-2010s, it was everywhere and was put in everything…and for good reason! Kale is so versatile and is packed full of nutrients, it’s no wonder kale became the new new “it” girl! 

This dark green leafy vegetable is in the Brassica oleraca family, which also includes broccoli, collard greens, cauliflower, and cabbage. The two most common varieties of kale are curly and lacinato (also known as Tuscan or dinosaur kale…parents, this could entice your kids into eating some leafy greens, but I hold no promises). Kale is an amazingly tasty green that can be cooked and eaten in many different ways, including salads, soups, pastas, and pestos.

You guys already know I’m gonna hit ya with some nutrition facts, so buckle up and enjoy the ride. 

Kale is packed full of vitamins and minerals that are essential for our body. Kale is an excellent source of vitamin K, which is vital for blood clotting and building healthy bones. The leafy green is also a great source of vitamin C. Vitamin C plays an important role in controlling infections and wound healing. It is also necessary to form collagen, a fibrous protein used to create skin, tendons, ligaments, and blood vessels. Kale provides a good source of fiber, an important nutrient that supports gut health and healthy bowel movements.

Are you guys obsessed with kale now? I know I am! If you are dying to get your hands on some locally grown kale, stop by Marigold Collective’s Monday and Saturday Markets. Can’t wait to see you there!