Kale is often called a “superfood” for large amounts vitamins A, K, B6, C and the minerals calcium, potassium, copper, zinc, and manganese. Kale also contains sulphoraphane, a compound thought to have powerful cancer fighting qualities. The most common type is “curly kale” with bright green ruffled leaves. They taste peppery eaten raw in salads, but make excellent greens for stir fries as they hold their texture well in cooking. Try them sliced and fast fried in avocado oil and your fav meat alternative by VB. You can keep your kale in the fridge for about five days before the leaves start to wilt or toughen. If you’re using them in a salad, remove the centre rib and tear up the leaves to retain vitamin levels and taste. Kale seeds are a great choice as microgreens, and easy to grow under full spectrum lights in your basement or winter months when UV levels are low. They taste mild with pale green leaves and violet stems for garnishing creative dishes.
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Do you want to learn more about growing microgreens? Read: Microgreens 101

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