Rich in antioxidants, such as beta-carotene and vitamin C, it is also high in fiber and calcium, like other members of the cabbage family. The Basics Kale is one of the most nutrient-dense foods in the supermarket. In most locations, kale has two distinct growing seasons: spring and fall. It is generally considered a ‘cool season crop’, like its fellow members of the brassica plant family, such as cabbage, cauliflower, and broccoli. https://www.realsimple.com/.../popular-ingredients/what-is-kale We will never share your details with anyone else, and you can unsubscribe from these emails at any time. Why trust us? Nov 27, 2017 Getty Images. Plus, how to kale it in the kitchen. Believe It Or Not, Kale Actually Lives Up To All Its Hype—Here's Why. By Marissa Miller. Kale grows well in a temperature range from 35 to 75 degrees, but is happiest between 60 to 70°F. Kale is a hearty vegetable that prefers the cold weather, and if cared for correctly can produce a surplus of leaves throughout every season, including the winter. Rubbed with oil, and then roasted, you get fantastic ‘ crisps ‘, reminiscent of crispy seaweed that can carry other flavours such as chilli, nutritional yeast, or parmesan. https://www.olivemagazine.com/guides/best-ever/best-ever-kale-recipes Because autumn frosts give the hearty green such a deep sweetness, you'll want to eat it all winter long. By submitting your details, you are agreeing for us to send you emails about the Vegetarian Society’s work, as well as how you can get involved and support us through fundraising and campaigning. Kale can also be eaten raw, and the leaves ‘massaged’ between your fingers with oil or lemon juice to break down some of the fibres, and make it a bit more palatable. In season: Kale is best grown in the winter months, but can be grown year-round in cooler regions.
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