Chef Adam here to share some green love. Kale is one of our favorite things to grow here at Camp Rawnora. We’ve got plants growing in 4 different gardens and we even have a wild patch growing next to the compost pile. Kale is a hearty leafy green that is related to cabbage, collards, broccoli and cauliflower. It’s so hardy that plants grown in the spring will typically survive through winter even when covered in snow. When spring comes around these plants will continue growing, eventually putting out flowers and then going to seed. Kale flowers are a tasty spring treat that are great in salads. Just be sure to leave some for the bees.
I use it salads, smoothies and of course to make kale chips. Kale has an astronomical amount of vitamin K which is the blood clotting vitamin. Take care when consuming kale if you are on blood thinners or are susceptible to blood clots.
Have you heard that kale is this years black? Actually this nutrient dense leafy green has been growing in popularity for the past decade. The health savvy and the hip have been onto kale for some years now because it’s a power house of nutrition like no other leafy green in the grocery store. Here’s some fresh content about kale from Jen Reviews https://www.jenreviews.com/kale/
Take a look at some of the cooked kale stats:
1.00 cup cooked (130.00 grams)
Keep in mind this is cooked kale. I don’t cook my kale, you lose too much goodness when you cook it. Blend it into a smoothie or massage with salt and eat it like a salad. It’s simple, just watch the video and then do it yourself… Keep it Live!