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Kale

  • 50 | 100 I 150 G
Tiny leaves with delicate shoots are characterised by a mild, a little sweetish taste. They can be eaten fresh, fried or blanched. They make a good garnish to a vegan version of bigos.

History

A type of cabbage and one of the oldest cultivated variety of the species. It was already cultivated in the ancient times as an ornamental and edible plant. It was valued for its taste and health benefits.
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Qualities

The inconspicuous leaves are a rich source of protein, fibre, vitamin C and K and many other nutrients.

Kale has anti-cancer properties and has many antioxidants. It helps in the detoxification of the body. It prevents stomach and duodenal ulcers and additionally it improves eyesight.

Kale GOES
WELL WITH