The good stuff
Related to the broccoli and cabbage family, this leafy green is a dense source of vitamin K, vitamin C, fibre and antioxidants with anti-inflammatory properties. It’s also been known to lower “bad” cholesterol, thus contributing to a healthy heart.
How to eat?
Steamed kale is far more potent than raw, but you can also add finely chopped raw kale to smoothies or bake to make a crunchy snack.
