http://www.care2.com/greenliving/far...ble-kale.html#

I'm not so sure about the "... any other fruit or vegetable"

Oh, and it contains no gluten


http://oracvalues.com

Could be per ounce. I haven't read the article yet.

TY

This fall we planted several varieties of kale, to see which ones we liked and which ones did well. We have been eating a LOT of kale! If you are trying to get a lot of kale down (and some of the varieties do have a strong flavor) then steaming it or sauteeing in olive oil work well, because they reduce the volume of the kale to where one forkful has four or five leaves, whereas in a salad, one forkful may have only one or two, plus it's harder to eat.

However we eat it, though, I agree that the day after I seem to feel sharper, clearer, more energetic, and don't crave the junk food as much as usual. A friend of mine did the raw food diet for a year, and she claimed she felt mentally clearer than she had in years. She couldn't stay with it, though, it's a hard one to follow.

Like most greens, kale can be grown in a container on a patio if you are short on space. Our favorite kale is dino kale, also called Toscana/Toscano Kale.

TY lurking.

We eat alot of fresh greens. Spinach if a family fave. I hadn't tried kale.

How does it compare? Do you think it could be substitued or added to spinich in dishes like spinach echiladas? Or try mixing with other greens until the strong flavor has been gotten used to..by the kids? They do eat veggies...even brussel spouts.

From wiki:

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory.[1]
Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Because of its high vitamin K content, patients taking anti-coagulants such as warfarin are encouraged to avoid this food since it increases the vitamin K concentration in the blood, which is what the drugs are often attempting to lower. This effectively raises the effective dose of the drug.
Kale, as with Broccoli and other brassicas, contains sulforaphane, a chemical believed to have potent anti-cancer properties, particularly when chopped or minced
http://en.wikipedia.org/wiki/Kale

I am embarrassed...especially since nutritian is part of what I do for a living. Can I blame living in the south where collard and turnip greens are plentiful?

I'm intrigued now. I have made chips from sweet potatoes, turnips and other root veggies.

I found some interesting recipes.
http://allrecipes.com/Recipe/Baked-K...ps/Detail.aspx

Baked Kale Chips
INGREDIENTS

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.