The peppery taste and succulent texture of kale makes it a great tasting partner for robust ingredients like blue cheese, bacon, red pepper flakes and soy sauce.
Use this leafy green just as you would prepare spinach – steam or sauté it, or add it to soups and pasta. Also try it raw in pesto, in a filling for quiche, or juiced with apples and carrots.
This better food is packed with dietary antioxidants like vitamin C and is also very high in fibre.
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