Via the Baltimore Sun -
After years of being relegated through the purgatory of forgotten foods, kale has found itself in the spotlight for the first time in decades and is ready to prove it belongs there permanently. A crop of the ancients, kale has been cultivated for over 2,000 years and was the precursor to modern-day cabbage, brussel sprouts, cauliflower and broccoli. Easy to plant, harvest and propagate, kale was a favorite of both the Romans and the Greeks. The leafy green fell out of favor in many cultures in the last century, as more exotic cruciferous vegetables became popular.
But now, foodies and nutritionists alike are hailing kale, citing its health benefits as well as its culinary versatility.
Kale’s nutritional value is impressive. One cup contains 180 percent of the recommended daily does of Vitamin A, 200 percent of Vitamin C, and 1,020 percent of Vitamin K. All three vitamins are antioxidants that help protect the body from certain types of cancer. Kale’s unusual amount of vitamin K in particular helps the body with such various functions as blood coagulation and bone health. Kale is also rich in calcium and iron.
I have to eat more Kale. There’s no excuse not to do it.