ATTRIBUTES: Kale is high in fiber, calcium, iron and vitamins A, K and C. It also contains numerous carotenoids.
SUPER POWERS: It has the broadest range of antioxidants in the health-enhancing cabbage family. It has been found to fight inflammation, promote heart health and aid in regularity. Kale may also reduce the risk of breast and colon cancers.
WEAKNESSES: Vitamin K promotes clotting and might be a problem if you are on blood thinners. Raw kale is difficult to digest and may affect thyroid function in some people; cooked kale, however, does not present the same problem.
HOW TO USE IT: Cook it in with your soup or pasta sauce, or use it raw in a salad. Try kale chips by tossing washed and thoroughly dried leaves with olive oil and a little salt, then roasting them at 300 degrees for 20 minutes.
